Chestnut time, and so here is the recipe of the castagnaccio. Actually, It is a long time since I wanted to prepare the chestnut, but I locked the large number of regional variations not only, but also local to this recipe. A prescription ,that of castagnaccio, completely and naturally gluten, which obviously does not belong to my culture, but rather the Centre Italy and Tuscany (but it is also prepared in Piedmont, Liguria, Lazio and Emilia Romagna). If you love chestnuts, I refer you to all my RELATED LINKS, sweet and savory, to find something you might like.
Is, since we are in the perfect season for chestnuts, take a look at my article on CHESTNUTS AND CHESTNUTS: DIFFERENCES, PROPERTY’ AND RECIPES, with many useful tips to use them in the kitchen, from appetizers to desserts.
When I went to Lucca, where it appears that the recipe originated, I ate that lucchese, prepared without sugar and Rosemary, then in Pistoia did eat another with a little’ of sugar in the dough and the fennel seeds. I know that there are also versions with nuts into the dough, or with milk instead of water.
Now, given the choice and since it is not a recipe of mine, I simply chose the one I liked the most and then that with a little’ of sugar (It is true that chestnuts are naturally sweet, but for me a little’ sugar smoked strong hints of chestnut flour allays) and with fennel seeds that give a particular aromatic fragrance to the dessert. If you want, You can omit the sugar. The soft castagnaccio is very easy to make and really tells all the stories of autumn, with lit fireplaces, steaming trays, fallen leaves. Have a good day.
400 g of chestnut flour
650 milliliters of natural mineral water
80 grams of raisins
50 grams of toasted pine nuts
fennel seeds or fresh rosemary (based on your favorite scents), to taste
40 milliliters of olive oil
a large pinch of salt
35 grams of sugar (Optional)
Prepare the cake is simple. Soak the raisins in hot water for 30 minutes to rehydrate it, then dry it with care.
Preheat oven to 200 degrees static.
Put the chestnut flour, sugar and salt in a large bowl, then pour the water flush by working the dough with a whisk, so you get before a batter, smooth with no lumps, and finally a compound always smooth but semi liquid, very watery.
Add to the mixture of chestnut half of the pine nuts and half of the raisins. Grease a cake pan to low edges (or many small individual portions) with extra virgin olive oil and pour in the mixture.
Sprinkle the surface of the castagnaccio with the remaining pine nuts and raisins, the fennel seeds and fresh rosemary.
Bake in the oven for 40 minutes or until the surface of the castagnaccio won't be filled with tiny cracks: This indicates that the chestnut is perfectly cooked. Let cool for 10 minutes and serve warm. If you want, You can accompany the chestnut how to Lucca with fresh ricotta. Bon appétit!