The name itself suggests which is the protagonist of this traditional local preparation: the chestnut, which in this case is in flour. Chestnut flour is not cheap, but consider that it is practically the only ingredient of weather in castagnaccio: there is no sugar., there are no eggs, there is no other flour. Only aromas, masterfully balanced and accompanied by extra virgin olive oil. We connect the castagnaccio to Tuscan cuisine, yet it is also declined in other regions: the differences between one version and the other concern a few things, the presence or not of milk, the presence or not of walnuts, the presence or absence of rosemary. Below the recipe, and scrolling through the photos you will find the chef’s tricks.
Tuscan Castagnaccio: the perfect recipe
Ingredients for a round pan of 28 cm
Chestnut flour 600 g, water 700 g + qb, extra virgin olive oil 40 g in all, pine nuts 100 g, raisins 100 g, rosemary, 2-3 sprigs needles, 1 pinch salt
Procedure
Soak the raisins in a little water. Put the chestnut flour in a large bowl and mix it with a hand whisk adding the 700 g of water flush. You will need to get a smooth batter, without lumps. Drain the raisins and add ¾ to the mixture, the same goes for the pine nuts. Now add the salt. Grease the pan with plenty of extra virgin olive oil, then pour the mixture into it, leveling the surface well. Complete the castagnaccio with a nice sprinkle of oil, the remaining pine nuts and raisins, the needles of rosemary. Bake in a preheated static oven at 180 ° C for 35 minutes.
If we look at the Tuscan version, the castagnaccio becomes a popular dessert suitable for everyone: to those who follow a vegan diet, to those who are gluten intolerant, to those who are intolerant to eggs. Finally, you can serve it as a dessert or with cold cuts and cheeses.
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