The castagnaccio is a cake prepared with chestnuts, with variations, in several Italian regions, including Veneto, Piedmont, Liguria, Lombardy and Tuscany.
Today we present you castagnaccio Tuscan, also called Baldino or pattona. This is a very simple recipe to make autumn chestnuts flour. From ancient origins castagnaccio was a poor cake, enriched with pine nuts, walnuts, raisins, and rosemary or fennel seeds. The ingredients vary by location and tradition.
- Chestnut flour – 350 g
- Pine nuts – 100 g
- Raisins – 80 g
- Nuts – 3
- Extra virgin olive oil – 8 tablespoons
- Rosemary – 2 branches
- Sugar – 30 g
- Salt – 1 pinch
- Cold water – 500 ml
Preparation of castagnaccio
Put the raisins to soften in warm water for 10 minutes; then some rosemary needles in olive oil for flavoring. Finely chop the walnuts.
In a bowl, sift the flour chestnuts and add water, a pinch of salt, sugar and olive oil. Work until dough of good consistency.
Pour the batter into a large pie and coffee, although coated with oil, and add the pine nuts, chopped nuts, raisins and rehydrated rosemary needles. Decorate with a little rosemary twig placed in the center of the cake.
Preheat oven to 180 ° C and bake the cake for 45 minutes, until a crust.
Tradition has it that the cake does not measure more than 1 cm high.