MOLINO TAMANINI’S SPIRIT

The pleasure of doing things well, in a calm and natural way. Like sharpening the blade of a scythe, carving a piece of wood into a small sculpture with a chisel, or deciding to repair something by hand rather than throwing it away. Ever since its foundation in 1870 in Trentino in the Sugana Valley, Molino Tamanini has always worked in this way: few things, but high quality; few words, but a lot of substance. Its soft wheat flours and various types of cornmeal for polenta, of course, were quietly and gradually joined by buckwheat flours, durum wheat flours and, over time, semi-finished baking mixes for making white bread, 5-grain bread, and wholemeal bread, amongst other products. Since 2000 Molino Tamanini makes part of Molino Merano, and now new chapters of the story are unfolding, with the mountains, meadows, fir trees, deer… playing a key role alongside the flours. The same spirit that has been "working in Trentino since 1870".

 
 

INGREDIENTS

200 g farmer&rsquo;s barley<br />200 g chestnuts<br />3 tomatoes<br />1/2 onion<br />400 ml water<br />Chili<br />Thyme<br />1 leaf of laurel<br />Olive oil<br />Salt<br />Persil

PREPARATION

Soak the chestnuts in water for 2 hours, then dry them. Carve them with a sharp knife and put the onto a pan. Put them into the 250 C&deg; hot oven for 30 minutes. Pull them out, cover them with a wet cloth. After some minutes, peel them.<br /><br />Roast the fine cut onion in some olive oil in a pressure cooker. Add thyme, chili and the laurel leaf. Cut the tomatoes in rough cubes and put them into the cooker. After 2-3 minutes add the barley, the water and the chestnuts.<br />Close the cooker and cook at second pressure level for about 10 minutes. <br /><br />Remove from fire and wait for the pressure to drop to zero.<br />Open the lid, add salt and serve with persil. <p>&nbsp;</p>