Accademia Italiana Della Cucina …..and crepes with the best ever chocolate sauce….

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I was invited by my friend Massimiliana Tomaselli to a dinner hosted by the Accademia Italiana Della Cucina at Jessie’s Bar.. Massimiliana is the President of the Accademia on the island and this is the second time I have joined a group dinner in the last 6 weeks. Both times have been a great pleasure.

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I will be talking more about Massimiliana and the Accademia over the next few weeks but today I am sharing with you the recipe for the best dessert I have had in a while.

Because I make a lot of sweets and I am surrounded by cakes and sugary creations most of the time, I have a preference for savory food.

But these crepes were truly irresistible and I returned to Jessie’s Bar yesterday to make them with Fabio and Marco … I will certainly be making them again and again. Fabio tells me that this is a traditional Tuscan dessert, usually the finale at a family Sunday lunch among the farming community!

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When you have your next chocolate or sweet craving try and make it! they are gluten free, filled with ricotta and chestnuts and topped with chocolate sauce and more chestnuts. It is very substantial, a meal in itself …

#YOLO !!!

You will need

For the filling
300g ricotta, Marco uses sheep’s ricotta
300g chestnuts, Marco uses dried chestnuts, soaks and cooks them but you can use canned
60g honey
60g sugar

If you are using dried chestnuts, soak them for a minimum of 3 hours and then boil for 2 hours, drain the water, let them cool and peel. I am making the crepes tomorrow and I have bought canned chestnuts, much easier and quicker. After all, we don’t want to be slaving in the kitchen when we have so many other things to do on weekdays …

Mash the ricotta and add all the other ingredients, set aside.

For the pancakes

125g chestnut flour, if not available use flour of your choice
2 eggs
1/2 liter milk
Pinch of salt and pinch of pepper !
A bit of olive oil to wipe the pan

Beat the eggs and milk
Add the flour slowly until you have a smooth batter
Add a pinch of salt and that’s right pepper, just a small pinch…
Wipe a pan with a piece of kitchen towel dipped in some olive oil
pour enough batter to make thin pancakes
Flip and cook. then put aside while you prepare the chocolate sauce.

and for the wonderful chocolate sauce, the best everrrr!

500 ml double cream
250g dark cocoa powder
125g sugar
200g dried chestnuts

Place the cream in a saucepan and bring to boil.
Add the cocoa powder little by little and stir, add the sugar
Bring to a boil. Add the chestnuts, stir for three minutes and remove from heat.

And now for assembling…see the photos and I guarantee that you will want to make them and you will not have any regrets, every mouthful divine….

This recipe makes about 8 crepes.

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And thank you to Massimiliana and the Accademia for a great evening with wonderful food and company …

16 responses to “Accademia Italiana Della Cucina …..and crepes with the best ever chocolate sauce….”

    1. Thanks so much Jueseppi !

      1. My goodness this chocolate sauce…you have the best friends.

        1. Believe me it was the best thing I ve had for a very very long time and I am not too fond of eating sweets, devoured it…every single morsel and every splatter after a big meal too … heavenly …

          1. Food, good food, can do that to you.

  1. I love how you said YOLO—that’s what I tell myself when I want to make something sinfully good. We used to have a crepe bar close to our house, that was dangerous. These look so good, definitely worthy of making for company! Pinning this now ๐Ÿ™‚

    1. They are divine and should definitely make the Valentine list …. This is what falling into temptation is all about, unable to resist material …. guaranteed !

  2. Falling into temptation, alright! This dessert is divine. In Japan, chestnuts are used in many kinds of desserts (an in main dishes too). I miss that very much. What a decadence!

    1. Delicious decadence and so simple, did not know about chestnuts and Japan! You really learn something new each day. Good night ๐Ÿ™‚

  3. What a heavenly dessert, Lea. Like you, I prefer the savory foods but this desert is one I would not turn down. How could you??? Stefan Boer of Stefan Gourmet is coming to Texas at the end of the month and we have one day that isn’t planned food wise. This may wind up on the menu.

    1. Hi Richard! Delicious, heavenly and more, and really very simple, let me know how it goes down in Texas ! Hope you enjoy it as much as we have ! Hello to baby lady ….!

  4. Geez. Now I need a midnight snack, but there’s nothing in my kitchen that compares to this. ๐Ÿ™‚

    1. It is the most divine dessert, but very simple and easy to make. I a, so glad you like it !

  5. […] from Jessie’s Bar and I am making it for lunch today. We had it as a first course during the Accademia Della Cucina Italiana dinner last week. Fabio tells me that Pici were traditionally served with a stew of wild boar but I […]

  6. Wow! This looks so good. Maybe I’ll get brave and try to make it. Thank you so much for visiting my blog, it’s so nice to meet you ๐Ÿ™‚

    1. Yes that was really delicious, so nice to have you here, thanks for the follow !

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