Chestnut time, and then both chestnut cake. 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 recipe of the cake, 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.
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 choose just what I liked the most, and then one 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 the fennel seeds that give an aromatic fragrance especially sweet. If you want, You can omit the sugar. The soft chestnut cake is easy to make and really tells all stories 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. Mettere l'uvetta a bagno in acqua calda per 30 minuti per reidratarla, then dry it with care.
Preheat oven to 200 degrees static.
Put the chestnut flour, sugar and salt in a large bowl, quindi versare l'acqua a filo lavorando l'impasto con una frusta, so you get before a batter, smooth with no lumps, and finally a compound always smooth but semi liquid, very watery.
Aggiungere al composto del castagnaccio la metà dei pinoli e la metà dell'uva passa. Grease a cake pan to low edges (or many small individual portions) with extra virgin olive oil and pour in the mixture.
Cospargere la superficie del castagnaccio con i pinoli e l'uva passa rimanenti, 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!