Castagnaccio
Description
In fact, classic versions of this recipe do not include any form of sugar or any other sweetener. Instead, they rely on the addition of dried fruit and chestnut flour to impart a bit of sweetness. Here, a little maple syrup is added to offset the stronger flavors. Even so, you may find Castagnaccio is a bit of an acquired taste if you prefer more sugary treats.
Ingredients
Instructions
-
Soak raisins and rosemary leaves in a small bowl of lukewarm water. Set aside.
-
Position the oven rack in the center position. Preheat the oven to 175°C/350°F and grease a 9-inch pie pan with one tablespoon of olive oil (or non-stick cooking spray). Set aside.
-
In a large bowl, combine chestnut flour, water, maple syrup, and remaining olive oil with a fork. Continue stirring until a smooth batter forms. If the batter is too thick, add another tablespoon or two of water to thin slightly.
-
Drain raisins and rosemary leaves and pat dry. Add half of the raisins, walnuts, and pine nuts to the batter and stir to combine.
-
Pour batter into the prepared pie pan and spread with a spatula to form a smooth, uniform layer. Evenly distribute rosemary and remaining raisins, walnuts, and pine nuts on top of the batter.
-
Place pan in preheated oven and bake for 30-35 minutes or until the top is dried and starting to crack.
-
Remove from the oven and cool slightly before cutting into thin slices and serving. Enjoy!
Tip:
-
For best results, sift the chestnut flour before using. If you don’t have a flour sifter, add chestnut flour to a small fine mesh strainer and gently shake over the mixing bowl to remove any clumps.
User Reviews
I don’t think I’ve ever used chestnut flour before–but I’ve seen it sold in Spain during chestnut season. This is such a unique and interesting recipe idea–never heard of it! Sounds really fun to try.