Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, castagnaccio. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Castagnaccio is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Castagnaccio is something which I’ve loved my whole life. They are fine and they look wonderful.

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. Castagnaccio is a traditional Tuscan recipe that is typically made each fall.

To begin with this recipe, we must prepare a few components. You can cook castagnaccio using 8 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Castagnaccio:

1. Take 400 gr farina di castagne
2. Get 100 ml latte
3. Prepare 400 ml acqua
4. Get 40 ml olio extravergine di oliva (e un altro po’ per ungere la teglia)
5. Get 1 pizzico sale
6. Get Mezzo cucchiaino da tè di bicarbonato di sodio
7. Get 60 gr pinoli
8. Get qb Rosmarino

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.

Instructions to make Castagnaccio:

1. In una ciotola mescolare con un mixer elettrico la farina di castagne setacciata, il latte e l’acqua. Aggiungere l’olio e continuare a mescolare fino ad ottenere un impasto privo di grumi. Aggiungere un pizzico di sale, il bicarbonato e i pinoli. Tenere da parte un po’ di pinoli da mettere sull’impasto prima di infornare. Mettere l’impasto in una teglia di 24-28 cm, ben oliata, aggiungere i restanti pinoli e le foglioline di rosmarino.
2. Cuocere in forno ventilato, preriscaldato a 195°C, per 30-35 minuti circa. Verificare con uno stecchino che l’interno del castagnaccio sia cotto. L’importante è che non secchi troppo, deve rimanere morbido.
3. 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 is going to wrap this up with this special food castagnaccio recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!