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Castagnaccio
Castagnaccio - a typical Italian fall dessert made from a batter of chestnut flour, water, extra virgin olive oil, pine nuts, and raisins.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 500 gms – 4 cups chestnut flour
- 800 ml – 3 1/3 cup water
- 50 gms – ¼ cup granulated sugar optional
- 40 gms – 1 ½ oz. pine nuts
- 150 gms – 5 oz. raisins softened in warm water and drained
- 1 sprig fresh rosemary
- 1 pinch of salt
- Extra virgin olive oil
Instructions
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Sift the chestnut flour and mix it with the salt and sugar – if using any,
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Slowly add the water, half the raisins and half the pine nuts. Mix well.
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Grease a 25x40 cm (10x15 inches) tin with extra virgin olive oil and pour the batter in it.
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Add the remaining raisins and pine nuts and rosemary.
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Bake in a pre-heated oven at 180°C – 355°F for about 35 minutes, or until dry on the top and still soft inside.
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Let it cool down, then cut into squares and serve plain or with ricotta or a drizzle of chestnut honey.