Chestnut pie with beef

Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the French cuisine[1] and cuisine of Italy,[2] where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States.[3] Shelled whole or chopped chestnuts may be used, which may be boiled or roasted.[4] A chestnut purée may also be used.[3][5] It may be prepared as a savory or sweet pie.[6]

History

Chestnut pie has been documented back to the Middle Ages in French cookbooks[7] and to the 15th century in Italy, in the book De honesta voluptate et valetudine ("On honourable pleasure and health") written by the gastronomist Bartolomeo Platina.[8] Platina's recipe, titled torta ex castaneís, called for the use of boiled and ground chestnuts in the pie.[8] The chestnuts were ground using a mortar and pestle, milk was added and then the mixture was strained.[8] After this step, the ingredients for a spelt tart were added.[8] The use of saffron was recommended to add coloration to the dish.[8]

In the 16th century, the pie was prepared and documented by Bartolomeo Scappi in his 1570 book Opera dell'arte del cucinare, which was focused upon Italian Renaissance cuisine.[8] The recipe included the use of dried and fresh chestnuts in the pie.[8] Scappi's recipe recommended using chestnuts that were not entirely ripened, gathered in August.[8]

An 1858 recipe for sweet chestnut pie uses chestnuts glazed with orange flowers, in the dish's preparation, which are placed inside the pie.[9]

A 1908 recipe for a savory chestnut pie uses shelled chestnuts, Spanish onion, haricot stock, salt and pepper.[10]

Savory chestnut pie

Savory chestnut pie may be prepared with various additional ingredients such as mushrooms, garlic[6] onion, celery,[11] leeks and butternut squash,[5] among others. A 1915 recipe uses boiled and shelled chestnuts, canned mushrooms, a white sauce and a biscuit dough in preparation of the dish.[12]

Sweet chestnut pie

Sweet chestnut pie may be prepared as a cream pie.[a][3][14] Chocolate may be used as an ingredient in sweet chestnut pie.[4][15] It may be served topped with whipped cream.[3]

See also

Notes

  1. ^ Chestnut Pie Ingredients: 500 grams (1 pound plus) chestnuts, 1% cups sugar, 1 pint milk, Vi cup bitter chocolate, 1 cup flour, 2 eggs and 3 egg yolks, ...[13]

References

  1. ^ Larousse, Librairie (2022-08-30). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter/Ten Speed. ISBN 978-0-593-57774-5.
  2. ^ Viaggio in Toscana. Alla scoperta dei prodotti tipici. Ediz. inglese. Progetti educativi. Giunti Editore. 2001. p. 137. ISBN 978-88-09-02453-3.
  3. ^ a b c d Bryan, M.C. (2011). Mrs. Rowe's Little Book of Southern Pies. Potter/TenSpeed/Harmony. p. 53. ISBN 978-1-60774-135-0.
  4. ^ a b Costigan, F. (2013). Vegan Chocolate. Perseus Books Group. p. 160. ISBN 978-0-7624-4591-2.
  5. ^ a b Berry, Vava (December 12, 2013). "The new vegetarian: butternut-squash and chestnut pie". The Telegraph. Retrieved April 4, 2016.
  6. ^ a b Phillips, D. (2014). The Gourmet Jewish Cookbook: More than 200 Recipes from Around the World. St. Martin's Press. p. 163. ISBN 978-1-4668-4607-4.
  7. ^ Larousse, Librairie (2022-08-30). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter/Ten Speed. ISBN 978-0-593-57774-5.
  8. ^ a b c d e f g h Montanari, M.; Brombert, B.A. (2015). Medieval Tastes: Food, Cooking, and the Table. Arts and Traditions of the Table: Perspe. Columbia University Press. p. 115. ISBN 978-0-231-53908-1.
  9. ^ Encyclopaedia, Household (1858). The household encyclopædia; or, Family dictionary of everything connected with housekeeping and domestic medicine, by an association of heads of families and men of science. p. 283. Retrieved April 4, 2016.
  10. ^ Black, G. (1908). A Manual of Vegetarian Cookery. Horace Marshall. p. 36.
  11. ^ Allinson, T.R. (2010). The Allinson Vegetarian Cookery Book. Bod Third Party Titles. pp. 23–24. ISBN 978-3-86195-179-7.
  12. ^ Good Health. Good Health Publishing Company. 1915. p. 570.
  13. ^ Pennsylvania Nut Growers' Association (1972). The Nut Kernel.
  14. ^ West, P.; Chew, M.; Fearnley-Whittingstall, H. (2015). The River Cottage Australia Cookbook. Bloomsbury Publishing. p. 461. ISBN 978-1-4088-5840-0.
  15. ^ Publishing, Anness; McFadden, C.; France, C. (2000). Chocolate. Anness Publishing. p. 162. ISBN 978-1-84309-068-7.
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