Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, castagnacci. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Castagnacci is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Castagnacci is something that I have loved my whole life.

Then, in a bowl sift the chestnut flour and add a pinch of salt. Now add the sugar, if you want this dessert to be particularly sweet. In a large mixing bowl, sift together the salt, chestnut flour and maple sugar. place the water in another large mixing bowl. Slowly incorporate the chestnut flour mixture into the water with a whisk.

To get started with this particular recipe, we have to first prepare a few components. You can have castagnacci using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Castagnacci:

1. Prepare Ingredienti per la sfoglia
2. Get 500 g farina 00
3. Prepare 2 uova
4. Make ready 100 g burro
5. Get 100 g vino bianco secco (oppure spumante)
6. Make ready 2 cucchiaini zucchero
7. Make ready 1 pizzico sale
8. Take Scorza grattugiata di un limone
9. Prepare Ingredienti per il ripieno
10. Take 500 g castagne (peso netto)
11. Make ready 100 g cioccolato fontente
12. Take 75 g cacao amaro in polvere
13. Prepare 50 g nocciole tritate
14. Prepare 3 cucchiai nutella
15. Make ready 1 bicchierino liquore strega
16. Take 1 bustina vanillina

Castagnacci has received numerous grants and fellowships from Michigan and most recently was a Mellon Scholar at Kalamazoo College. Thurnau Distinguished Professor of Fine Arts. Ilaria Castagnacci's playfully illustrative drawings imbue her observations of the everyday with refreshing exuberance and whimsy. Working in predominantly watercolor, ink, and pigment on paper, the artist chooses not to rely on preliminary sketches for her personal works, and instead allows the inspiration of people, nature, seasons, colors, and animals to dictate what each drawing will convey.

Instructions to make Castagnacci:

1. Prepariamo prima la sfoglia: setacciare la farina su una spianatoia. Nel centro versare tutti gli ingredienti per la sfoglia e lavorare l'impasto fino a quando non è liscio e omogeneo, morbido e non appiccicoso in base ai casi aggiungere altra farina o vino se invece è troppo compatto. Porre il composto in una ciotola e lasciar riposare per almeno 2 ore.
2. Prepariamo il ripieno : sbucciare le castagne. Lessare in acqua con qualche foglia di alloro. Togliere la pellicina che le riveste, schiacciare con uno schiaccia patate o una forchetta. Far sciogliere il cioccolato fondente a bagnomaria e poi aggiungere tutti gli ingredienti alle castagne.
3. Stendere un pezzetto di pasta con la macchinetta e posizionare alla tacca 7 e ottenere una sfoglia sottile. Coppare la pasta a formare dei dischetti di 8/10cm di diametro. E porre al centro dei dischetti un cucchiaino e mezzo di impasto.
4. Siggilare il dischetto di pasta con in secondo dischetto aiutandosi con un pennello spennellare i bordi con un po' di acqua per far aderire meglio le estremità.
5. Successivamente tagliare il bordo del castagnaccio ogni mezzo cm e rialzare i lembo di ogni pezzo in maniera alternata formando una sorta di fiore.
6. Successivamente scaldare l'olio di semi di girasole in una casseruola e friggere i castagnacci fino a quando entrambi i lati non sono dorati. Far raffreddare e spolverare con zucchero a velo
8. Ready to serve and ENJOY!

Ilaria Castagnacci's playfully illustrative drawings imbue her observations of the everyday with refreshing exuberance and whimsy. Working in predominantly watercolor, ink, and pigment on paper, the artist chooses not to rely on preliminary sketches for her personal works, and instead allows the inspiration of people, nature, seasons, colors, and animals to dictate what each drawing will convey. Faites chauffer une poêle et huilez-la très légèrement (comme pour une crêpe). Versez une petite louche de pâte et lissez la surface pour qu'elle soit à peu près plate et cuise uniformément. Une fois toute les castagnacci cuites, servez-les accompagnées.

So that is going to wrap it up for this special food castagnacci recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!