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Castagnaccio

Castagnaccio

Ingredients

Ingredients for an average-sized baking tin:
1 kg of chestnut flour,
water, salt, shelled pine nuts or walnuts, rosemary, lard or oil.


 

Preparation

In a bowl, mix the chestnut flour with water and a pinch of salt and then add a handful of shelled pine nuts or chopped walnuts, until you get a mixture that is not too thick and will pour like honey.
Pour into an average-sized baking tin that has been greased with lard, butter or oil, so that the mixture forms a layer roughly 2 cm thick. Decorate the surface with pine nuts or walnuts, a few rosemary-needles and a cross of oil.
Bake in the oven at about 150° C until the surface turns a chocolate-brown colour and begins to crack; you can test the consistency by piercing with the blade of a knife that should come out clean. Leave to cool a little before cutting into squares and serving .
The ingredients may vary depending on the area and individual tastes: the chestnut flour can also be mixed with wheat flour (in almost equal quantities) and enriched with raisins, grated peel of citrus fruits, milk and liqueur. 

gio, 15 giu 2017 15:58:34 +0000