Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, castagnaccio 2. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Some Tips to Make the Best Castagnaccio Recipe Ever. Add drained sultanas to the chestnut "cream" and mix in. Mia suocera nei giorni scorsi mi ha fatto trovare pronti tutti gli ingredienti con specifica richiesta. Allora mi sono organizzata cercando di accontentarla,.

Castagnaccio 2 is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Castagnaccio 2 is something that I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Castagnaccio 2:

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

Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake. Add olive oil and stir well. Pour into heated pie plate or cake tin. Castagnaccio is a traditional Tuscan recipe that is typically made each fall.

Steps 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!

Pour into heated pie plate or cake tin. 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. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people.

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