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How to Prepare Perfect Castagnaccio

Delicious, fresh and tasty.

Castagnaccio. Il castagnaccio, o baldino o pattona, è un dolce tipico preparato con la farina di castagne e arricchito con uvetta, pinoli, noci e rosmarino. Difficile stabilire l'esatta origine del castagnaccio. Noi abbiamo realizzato il castagnaccio alla toscana, ma questa ricetta è diffusa anche in Veneto, Piemonte, Lombardia. tutte regioni in cui la castagna è un ingrediente molto diffuso in cucina.

Castagnaccio Castagnaccio is not one of those soft and airy breakfast cakes, but this chestnut flour cake is moist and compact and unleavened. 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). You can cook Castagnaccio using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Castagnaccio

  1. You need 500 gr of farina di castagne.
  2. Prepare qb of acqua.
  3. Prepare qb of olio extravergine di oliva.
  4. Prepare qb of sale.
  5. Prepare qb of uva sultanina.
  6. Prepare qb of pinoli.
  7. You need qb of rosmarino.
  8. You need of noci qb (facoltative).

It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients. Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people.

Castagnaccio step by step

  1. Ho unito la farina di castagne con acqua, olio extravergine di oliva di qualità, una presa di sale, dell'uvetta sultanina (ammollata in acqua per 10 minuti), pinoli e rosmarino. Il risultato dovrà essere un impasto omogeneo, non troppo liquido ne troppo sodo..
  2. Tutto qua, usando gli ingredienti seguendo i propri gusti. Ho unto con abbondante olio uno stampo ed infornato a 180° per circa 45 minuti..

Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. Castagnaccio is a traditional Tuscan recipe that is typically made each fall. It's usually associated with Lucca and the rest of Tuscany, but similar autumnal chestnut cakes are also made in other Italian regions such as Ligura, the Piemonte, Veneto, Lombardia, and Emilia-Romagna, in Switzerland, and on the French island of Corsica. An Italian autumnal classic, the Castagnaccio is a gluten-free cake made of chestnut flour, olive oil, dried fruits and nuts. Served with a cup of espresso (or wine) and a drizzle of honey, it is the perfect treat on a cold afternoon.