Castagnaccio alla Toscana
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
30 Minutes
Water 750 ml, Chestnut flour 500 gr, gr Noci100
Extra virgin olive oil 6 tablespoons Irgin
Pine nuts 100 gr
Rosmarino1 handful of needles freshest
Salefine a big pinch
Raisins 80 gr
Chestnut Tuscany

To prepare the Tuscan chestnut, first you preheat the oven to 200 degrees, about half an hour before baking your chestnut. Put the raisins soaked in warm water to revive it and then proceed sifting the flour into a large bowl to remove any lumps. After you add a generous pinch of salt, pour a little at a time in the water chestnut flour, stirring with a whisk until the batter is well blended and smooth.
At this point, wring well and wipe dry the raisins and add to the mixture, along with the pine nuts and walnuts, coarsely chopped (set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut before baking) . Place in a shallow roasting pan, a diameter of 40 cm, the oil, then spennellatela for well taking care to cover the entire supeficie; then pour the mixture that should get to reach about one centimeter in height. Sprinkle the chestnut with the ingredients and set aside with fresh rosemary, then pour over wire two more tablespoons of oil. Bake then your chestnut for 30 minutes at 200 degrees until it will have formed a nice crust all cracked and dried fruits took a nice golden color.


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