Castagnaccio with ricotta is a tasty dessert typical of Tuscan cuisine. Made with chestnut flour, sheep ricotta, milk, rosemary, sugar, Vin Santo and lemon, this cake has a unique and irresistible flavor. It is perfect to enjoy in the autumn season, when chestnuts are in season.
Sift the chestnut flour directly into a bowl, gradually add the milk while whisking to prevent lumps from forming
Line a shallow 20 cm round pan with parchment paper and pour in the prepared batter
Mix the ricotta with the sugar, the grated lemon zest and the Vin Santo
Pour the cream into the center of the chestnut batter
Level it with a spoon, sprinkle with a few rosemary needles and bake in an oven preheated to 200 degrees Celsius for about 40 minutes
Serve the castagnaccio warm or cold
A rectangular baking tray
A blender
A spatula
Store in the refrigerator for up to 3 days
Traditional Tuscan dish
Italy, Toscana
| Energy (kcal) | 197.8 |
| Carbohydrates (g) | 27.42 |
| of which Sugars (g) | 19.72 |
| Fat (g) | 7.15 |
| of which Saturates (g) | 4.14 |
| Protein (g) | 6.64 |
| Fiber (g) | 2.1 |
| Sale (g) | 0.08 |
