Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, castagnaccio. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Castagnaccio is a gluten free Tuscan cake made with chestnut flour and flavored with pine nuts, walnuts, raisins and rosemary. A long time ago it was a poor dish made of a less rich mixture (only water, chestnut flour and oil). Today it has become one of Tuscany's favorite desserts. There is a chestnut flour cake, especially in Piedmont, that is higher, softer and richer than the traditional one.

Castagnaccio is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Castagnaccio is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have castagnaccio using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Castagnaccio:

1. Make ready 300 gr. farina di castagne
2. Make ready 380 gr. acqua
3. Get 50 gr. Zucchero
4. Take 50 gr, uva sultanina
5. Make ready 50 gr. pinoli
6. Take 50 gr. noci
7. Get 1 cucchiaio cacao amaro
8. Prepare 1 cucchiaio rum
9. Take 1 rametto rosmarino
10. Make ready 2 cucchiai olio evo
11. Get 1 pz sale

In a mixing bowl combine the flour, sugar, salt, and water. Whisk the batter well until the batter is silky smooth in consistency. 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.

Steps to make Castagnaccio:

1. Mettete l’uvetta in ammollo per 10 minuti in una ciotola con acqua fredda per farla reidratare.
2. Tagliate grossolanamente i gherigli delle noci e poi sfogliate il rosmarino fresco.
3. Setacciate la farina di castagne in una ciotola capiente, unite lo zucchero, il sale, l’olio e l’acqua, il rum continuando a mescolare sempre per evitare la formazione di grumi.
4. Quando il composto sarà liscio ed omogeneo, unite i pinoli, le noci, l’uvetta strizzata e mescolate bene.
5. A questo punto oliate una tortiera bassa e tonda e versate l'impasto livellandolo con l'aiuto di una spatola. Cospargete con altri pinoli, uvetta e rosmarino.
6. Fate cuocere in forno statico preriscaldato a 180” gradi per circa 35 minuti. Quando sulla superficie si sarà formata una crosticina con delle crepe e la frutta secca avrà preso un bel colore dorato, sfornate, lasciate raffreddare e servite.
7. Ready to serve and ENJOY!

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. The final batter will have a creamy consistency. Place in hot oven for a few minutes to. Castagnaccio is an ancient Tuscan recipe, a dessert which was originally made just with chestnut flour, water, a drizzle of extra virgin olive oil and some rosemary.

So that’s going to wrap it up with this exceptional food castagnaccio recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!