Ingredients:

1 kg chestnut flour,

1 glass of rhum,

300 g milk,

200 g sugar,

raisins,

a pinch of salt,

water,

lard or oil,

icing sugar.

Preparation (easy - 15 min.): 

Pour the flour in a pot and add sugar, raisins and salt.

Pour rhum and milk and melt to obtain a thick batter. Add water to soften if it's too hard.

Use a spoon to pour the mixture in a greased pan.

Drain the fritters and serve with icing sugar.

Wines:

Regional wine: Albana di Romagna Passito D.O.C.G. – Romagna

National wine: Moscato di Pantelleria D.O.C. – Sicilia

Foreign wine: Muscat de Frontignan A.O.C. – Francia.

Recipe supplied by: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 - 40025 Fontanelice (Bo).