Drive away with green broad beans and ricotta
7 recipes
Castagnaccio
ingredients
servings
4
Chestnut flour
300 grams
Water
450 mL
Dried pine nuts
40 grams
Shelled walnuts
40 grams
Fresh rosemary
1 sprig
Salt
1 pinch
Olive oil
2 spoons
Desserts from Italy - Toscana
Castagnaccio
Castagnaccio
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Castagnaccio is a typical Tuscan recipe and there are many variations: some use orange peel instead of walnuts, others use raisins, others do not even put rosemary. This is the version I prefer the most, fast to do and good to eat, so enjoy reading and enjoy your meal!
preparation
step 1
First, sift the chestnut flour in a large bowl. Then add the water, stirring vigorously with a whisk. If you notice the presence of lumps, do not worry continue to mix with the whisk and they will disappear.
step 2
When the dough is smooth and homogeneous we can add a part of pine nuts and walnuts (the rest will be used for the final decoration). Then add two tablespoons of olive oil and a pinch of salt.
step 3
For the choice of the pan the original recipe requires the rectangular pan, but you can also use the round depends on your tastes.
step 4
Put the dough in the pan with baking paper and sprinkle the pine nuts, walnuts and rosemary on the surface. Cooking 200 ° C for 30 minutes, static oven.
