Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, castagnaccio. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Castagnaccio is something that I have loved my entire life.

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

The ingredients needed to make Castagnaccio:

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

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.

Instructions 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!

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. The recipe changes from area to area, from family to family. In a mixing bowl combine the flour, sugar, salt, and water.

So that is going to wrap it up with this special food castagnaccio recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!