Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, castagnaccio 2. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Castagnaccio 2 is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Castagnaccio 2 is something which I’ve loved my entire life. They are fine and they look wonderful.

Some Tips to Make the Best Castagnaccio Recipe Ever. Add drained sultanas to the chestnut "cream" and mix in. Place in hot oven for a few minutes to warm up. Drain currants and soak out some water.

To get started with this particular recipe, we must prepare a few components. You can cook castagnaccio 2 using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Castagnaccio 2:

1. Get 300 g farina di castagne
2. Prepare 30 g pinoli
3. Prepare 40 g uva passa
4. Get 80 g noci
5. Prepare 380 g d'acqua
6. Get 3 cucchiai zucchero
7. Prepare 2 cucchiai olio di oliva
8. Take 2 rametti rosmarino
9. Prepare 1 pizzico sale
10. Take Attrezzi
11. Take Frusta a mano
12. Make ready 26 cm tortiera a cerniera
13. Get Carta forno

Meanwhile, sift chestnut flour and salt into a large bowl. Castagnaccio is a traditional Tuscan recipe that is typically made each fall. It's usually associated with Lucca and the rest of Tuscany, but similar autumnal chestnut cakes are also made in other Italian regions such as Ligura, the Piemonte, Veneto, Lombardia, and Emilia-Romagna, in Switzerland, and on the French island of Corsica. Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations.

Instructions to make Castagnaccio 2:

1. Prepariamo tutti nostri ingredienti pesati. Tostare i pinoli. Mettere a mollo l'uvetta fino a che diventa morbida. Ricavare solo gli aghi del rosmarino e metterli da parte.
2. Iniziamo con il prendere una ciotola e setacciare la farina di castagne. Aggiungere zucchero e il sale e mescolare e infine aggiungiamo i 2 cucchiai di olio di oliva. Ora aggiungiamo l'acqua a poco alla volta mescolando con la frusta per evitare che si formino grumi.
3. Versiamo i pinoli, l'uvetta ben strizata e le noci rotte grossolanamente e mescolare.
4. Tagliare la carta forno e lasciare i bordi alti. Per adattare la carta forno il più possibile alla tortiera stropricciarla, distenderla all'interno in modo da farla aderire bene. Versare il composto e unire in ultimo gli aghi di rosmarino.
5. Preriscaldare il forno modalità statica a 180° per 35 minuti o fino a che non si formano le classiche crepe. Levare il cerchio alla tortiera, successivamente consiglio di spostare il castagnaccio su un piatto levando la carta forno. Lasciare freddare prima di gustarlo. Si mantiene per qualche giorno coperto da un canovaccio.
6. Ready to serve and ENJOY!

It's usually associated with Lucca and the rest of Tuscany, but similar autumnal chestnut cakes are also made in other Italian regions such as Ligura, the Piemonte, Veneto, Lombardia, and Emilia-Romagna, in Switzerland, and on the French island of Corsica. Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake originated in Tuscany and was usually made in the late fall after the chestnut crop had been dried and made into flour.

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