Castagnaccio is a typical dessert of the Tuscan tradition, made with chestnut flour, pine nuts, rosemary and olive oil. It has a dense, moist texture and a characteristic flavor that evokes autumn. It is perfect to enjoy as a dessert or snack during the colder days.
Sift the chestnut flour into a bowl and, whisking, gradually pour in the milk and two glasses of cold water
You should obtain a smooth, creamy batter
Stir in the sugar, a pinch of salt and three tablespoons of oil
Brush a round baking pan with oil; it should be large enough to hold the chestnut batter so it is no more than two centimeters high
Sprinkle the surface with pine nuts and rosemary needles and drizzle with a little oil
Bake in a preheated oven at 180°C for 40 minutes
Serve it cold
Wine pairings: Recioto Di Soave DOC Val D'Arbia Vin Santo “Dolce” DOC Aleatico Di Puglia DOC
Store in an airtight container in the refrigerator for up to 3 days
Typical dish of the Tuscany region
Italy, Toscana
| Energy (kcal) | 289.41 |
| Carbohydrates (g) | 50.1 |
| of which Sugars (g) | 25.6 |
| Fat (g) | 6.72 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 7.2 |
| Fiber (g) | 6.19 |
| Sale (g) | 0.07 |
