It is a poor and ancient dessert of Tuscan cuisine that enriches the table in autumn. It has few ingredients, it is not difficult to prepare and it is a must to try with ricotta!
Castagnaccio is a Tuscan dessert which is mainly prepared in autumn because its main ingredient is, as you can guess from the name, the Chestnut flour.
The castagnaccio between history and legends
Castagnaccio is a rustic cake with very ancient origins. In 1500 it was already very well known in Tuscany where it was prepared mainly by farmers as a poor dish. Only in the 800 the recipe became famous throughout Italy and was enriched of raisins and pine nuts which originally were missing.
It was said that this cake was magical because the rosemary leaves had the ability to make them fall in love like a real potion.
The original recipe of castagnaccio
No eggs and no butter, the castagnaccio is a simple cake made with chestnut flour, water, raisins and pine nuts. Not one of those soft and airy breakfast cakes, but moist and compact and unleavened. If you love chestnuts and dried fruit, you will love the chestnut cake for his delicate taste that tastes of autumn pampering.
To prepare the castagnaccio you have to sift 300 grams of chestnut flour and mix it with 4 tablespoons of sugar, 1 glass of water and 2 tablespoons of extra virgin olive oil.
Then add to this mixture a handful of raisins softened in water, pine nuts and walnuts and some rosemary needles.
Pour everything into a greased pan and decorate the surface with other pine nuts, walnuts and raisins and rosemary. bake at 180 ° for about 30 minutes.
The castagnaccio must be served warm and cut into diamond shapes. It is also very good in combination with cold cuts and cheeses. Try it with the fresh ricotta.
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