Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, castagnaccio. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Castagnaccio is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Castagnaccio is something which I have 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 first prepare a few ingredients. You can cook castagnaccio using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Castagnaccio:

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

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. 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!

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 it up with this exceptional food castagnaccio recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!