Recipe for or thoughts on Italian chestnut flour and potato bread (Casola Marocca)?
I'm searching for a recipe for a bread described on the "Ark of Taste" section of the Slow Food web site--an amazing-sounding bread made with chestnut flour, wheat flour, and a little bit of potato, with milk and olive oil. The bread is called Casola Marocca. I've also seen it online as Marocca di Casole.
I can't find a recipe, even in Italian. I'm wondering if anyone has one or has any advice on where to look, and/or, if this general description from the Slow Food site suggests any particular proportions that might work.
thanks for reading--any help hugely appreciated!
here's the descrip from the site:
The bread is made by mixing finely sieved chestnut flour with wheat flour and a couple of boiled mashed potatoes, which give it its spongy texture. Extra virgin olive oil, yeast dissolved in milk, a piece of culture yeast and water are then added. The dough is broken into round, 20 cm loaves which are left to rise for over 1 hour. After baking them for at least 1 hour in the wood oven - at a lower temperature than the one used for common bread - the dark brown bread, with an intense chestnut smell and a pleasant sweet note, is ready for consumption.