Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, castagnaccio. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Castagnaccio is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Castagnaccio is something that I’ve loved my entire life. They’re nice and they look fantastic.

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 begin with this recipe, we have to prepare a few components. You can have castagnaccio using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Castagnaccio:

1. Get 200 g Farina di castagne
2. Prepare 1 cucchiaio Zucchero
3. Make ready 2 cucchiai Olio
4. Get q.b Acqua
5. Prepare q.b Sale
6. Get q.b Pinoli
7. Prepare q.b Rosmarino

Castagnaccio is an ancient Tuscan recipe, a dessert which was originally made just with chestnut flour, water, a drizzle of extra virgin olive oil and some rosemary. The recipe changes from area to area, from family to family. 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. Prendiamo un recipiente dove versare la farina, lo zucchero, l’olio un pò di acqua un pizzico di sale ed i pinoli, lasciandone un pò da mettere sopra prima di infornare.
2. L’impasto deve essere denso come quando si fa un ciambellone.
3. Una volta pronto l’impasto, prendiamo un vassoio da forno, mettiamoci la carta da forno, ungiamolo molto molto bene e versiamo l’impasto.
4. Sopra, prima di infornare, adagiamo altri pinoli e il rosmarino.
5. Cuociamo per 20 minuti circa a 180 gradi. Comunque controlliamo sempre dato che i tempi di cottura dipendono anche dai diversi tipi di forno. Facciamo la prova stuzzicadenti per essere sicuri di un ottimo risultato.
6. Lasciamolo comunque sia abbastanza morbido, non deve venire duro e croccante.
7. Buon castagnaccio a tutti
8. 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. In a mixing bowl combine the flour, sugar, salt, and water.

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