sabato 18 novembre 2017

Italian Castagnaccio recipe

With chestnuts we suggest to prepare this ancient, traditional Tuscan recipe: the Castagnaccio It has poor origins and there are no eggs or butter in it. This is not a puffy cake and probably children won’t like it, but taste it with fresh ricotta, it’s fantastic!


  • 300 grams chestnut flour
  • 4 tbsp caster sugar
  • 1 glass plain water
  • 2 tbsp extra-virgin olive oil 1 handful of raisins
  • 1 handful of pine nuts
  • 1 Rosemary sprout 


Mix flour and sugar by sieving them, stir in water and olive oil. Add the raisins (that you previously soaked in water), the pine nuts and some fresh rosemary needles. Blend it all and put the cake butter into a tin. Bake at 180° for 30 minutes.

(pic: Marinoni pewter charger)

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