Tuesday, November 10, 2009

"Castagnaccio" Chestnut Cake Recipe

- 150 grams of chestnut flour
- Leaves of a rosemary branch
- 6 tablespoons of olive oil
- 50 grams wall-nuts
- Pinch of salt
- 1 cup of water (250 ml)

Sieve the flour and add the pinch of salt, 2 tbs of olive oil and slowly the cold decalcified water, until you get a smooth, not too liquid, dough. Meanwhile you have previously set the raisins in hot water to moisten. After drying them with a towel, add them to the dough.
Using a large oven pan, pour 2 tbs of olive oil on it spreading it evenly, then pour the dough evenly on the pan to get about a half inch, or a little over a centimeter, thick layer, which you will sprinkle with the wall-nuts, rosemary leaves, and 2 tablespoons of olive oil.
Heat the oven up to 200 C or 392 F and set the pan inside to cook for 25 minutes, checking that a thin crust is forming on top and cracking throughout the surface, but leaving the inside soft and not at all dry. Regulate your time and temperature to obtain this result, otherwise the castagnaccio will be not as pleasurable to eat. The castagnaccio lasts a few days, can be reheated, and is a great snack or pastry. Delicious with Vin Santo wine, or any muscat.

1 comment:

Vernon Petri said...

Grazzie Aurelio, dove vivi?