Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, castagnaccio. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Castagnaccio is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Castagnaccio is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few components. You can have castagnaccio using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Castagnaccio:

1. Make ready 250 g farina di castagne
2. Prepare q.b Acqua
3. Take q.b Olio di oliva
4. Make ready 30 g Uvetta passa
5. Take 40 g Pinoli
6. Get 40 g Noci
7. Get 1 rametto 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.

Steps to make Castagnaccio:

1. Mettere l' uvetta dentro un bicchiere d' acqua per 15 min per idratarla. Prima di usarla deve essere strizzata bene.
2. Mettere la farina di castagne dentro un recipiente dopo averla setacciata. Aggiungere l' acqua poco alla volta ed iniziare ad impastare (ideale con un mestolo in silicone da dolci) fino a che non si ottiene un impasto cremoso ma non troppo liquido (per questo dobbiamo dosare bene l' acqua e non versata tutta insieme).
3. Aggiungere i pinoli, le noci, il rosmarino e l' uvetta. Amalgamare bene tutti gli ingredienti.
4. Aggiungere l' olio a filo continuando a girare l' impasto fino a che non si ottiene la densità che ci piace.
5. Oliare bene una pirofila (Io preferisco usare un disco da pizza di 23/25 cm), versare l' impasto e distribuirlo bene fino ai bordi. Aggiungere sopra altri pinoli, noci, rosmarino e uvetta.
6. Mettere in forno a 180 gradi per circa 25 min. Comunque il tutto sarà pronto appena la superficie del castagnaccio diventerà scura e si formeranno delle crepe.
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 for this special food castagnaccio recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at 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!