Castagnaccio (Kastagnaccio)

Category: Confectionery
Castagnaccio

Ingredients

Chestnut flour 300 g
Water about 500 ml
Raisins 50 g
Pine nuts (better - pine nuts) handful
Walnuts handful
Olive oil 1-2 tbsp. l.
Rosemary 1 branch
Salt pinch

Cooking method

  • I love chestnuts very much. In all types - baked, boiled, canned. I love them in desserts, in side dishes, in mashed potatoes. Having bought chestnut flour, I wondered: what to cook from it? And then the daughter, who is now studying the language in Italy and attending culinary lessons as seminars, recalled a very simple and popular dessert in Italy.
  • Here's what is required:
  • Castagnaccio
  • From sifted flour, salt and water, knead enough batter
  • Castagnaccio
  • Add pre-soaked and squeezed raisins, pine nuts and coarsely chopped walnuts and pour the mixture into a richly oiled mold. Sprinkle with rosemary leaves on top. Actually, rosemary is an optional supplement. Different provinces have their own preferences: somewhere they add anise, somewhere - fennel seeds, etc.
  • Castagnaccio
  • Bake in a hot oven at 210-220about about half an hour. Cracks should appear on the surface, but the middle of the dessert remains slightly damp. Sugar is not added, since chestnut flour is already sweet enough, but you cannot call the pie very sweet, perhaps someone will have a desire to sprinkle it with powdered sugar, which is not forbidden.

The dish is designed for

6-8 servings

Time for preparing:

40 minutes

Cooking program:

oven

National cuisine

italian

Omela
Lorik, thanks for the culinary educational program !!! I tried chestnuts once .. and somehow they told me .. And I have never met such flour.
Ilona
Oksanchik, ethno you didn't try them correctly)))) They
Tanyulya
Larissa, thank you. I like chestnuts very much, but I've never seen flour.
natapit
mmm .... I really love chestnuts !!!

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