Pulenda corse à la farine de châtaigne

Name: Pulenda corse à la farine de châtaigne
Total time: 40 min
Yield: Serves 4
Cuisine: Corsica
Ingredients: 300 g (2½ cups) Corsican chestnut flour; 800 ml (3⅓ cups) water; 1 tsp fleur de sel; 100 g (3½ oz) fresh brocciu cheese; 2 tbsp olive oil

Corsican chestnut flour pulenda

⏱ 40 minServes 4Medium240 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

300 g (11 oz)Corsican chestnut flour
800 ml (3⅓ cups)water
1 tspfleur de sel (flaky sea salt)
100 g (3½ oz)fresh brocciu cheese
2 tbspolive oil

300 g (11 oz) Corsican chestnut flour
800 ml (3⅓ cups) water
1 tsp fleur de sel (flaky sea salt)
100 g (3½ oz) fresh brocciu cheese
2 tbsp olive oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy saucepan, 24 cm (9½ in)

1 sturdy wooden spoon

1 cutting board (40 cm / 16 in)

1 clean towel

03 — Method

Bring the water to a simmer in the large saucepan with the fleur de sel, then lower the heat.
Sprinkle in the chestnut flour while stirring hard with a wooden spoon to avoid lumps; it thickens quickly.
Keep stirring constantly over low heat for about 20 minutes, working the dough against the sides until it pulls away from the bottom.
Cook until it forms a dense, compact mass, firm enough to turn out and shape.
Turn the hot pulenda out onto a lightly floured clean towel, shape into an even loaf and let rest a few minutes before cutting with string or a knife.
Cut into thick slices and serve hot, drizzled with olive oil and topped with crumbled fresh brocciu.