Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, castagnaccio. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Castagnaccio is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have castagnaccio using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Castagnaccio:

1. Get 500 gr. farina di castagne di ottima qualità
2. Take 500 / 550 g. di acqua
3. Make ready 120 gr. uvetta sultanina
4. Take 100 gr. pinoli
5. Make ready 1/2 rametto rosmarino
6. Prepare 50 gr. gherigli di noci (a piacere)
7. Take 5/6 cucchiai zucchero
8. Prepare 1 pizzico sale
9. Prepare 2 cucchiai olio extravergine di oliva

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. Ponete in ammollo l’uvetta per circa 5 minuti. Nel frattempo versate in una ciotola la farina di castagne, il sale e lo zucchero e aggiungete l’acqua a poco a poco (500 g.) mescolando con una frusta a mano. Nel caso in cui la farina assorba molto liquido, versate i rimanenti 50 g. di acqua. Aggiungete nell’impasto i gherigli di noce (a piacere), la maggior parte dei pinoli e dell’uvetta, tenendone da parte una dose. Girate e amalgamate l’impasto che deve risultare morbido e vellutato.
2. Versate l’impasto in una teglia oleata con un filo d’olio extravergine. Aggiungete in superficie i pinoli, l’uvetta e, a piacere, gli aghi di rosmarino sgranati
3. Il castagnaccio è una torta bassa quindi tende a cuocere brevemente. Utilizzate una teglia non troppo sottile. Cuocete in forno statico a 180°, nella parte media, per circa 25/30 minuti. Controllate la cottura con uno stecchino di legno. La superficie deve essere chiara, appena crepata e non bruciata. La torta deve essere compatta ma morbida. Sfornate e lasciate raffreddare in teglia. Servite e gustate il castagnaccio completamente freddo.
4. 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. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!