Castagnaccio - Dessert

Canestrelli

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Preparation Type:
Dessert
Effort:
Easy
Preparation Time:
Quick
Description:
Castagnaccio is a cake made from chestnut flour that is popular in the Apennine regions including Liguria. The cake is a traditional autumn dish. There are regional variations, such as a Castagnaccio with rosemary, fennel or orange peel. Best enjoyed with a sweet wine.

Main ingredients:
Water,
 
500g chestnut flour,
 
100g sultanas,
 
50g pine nuts,
 
olive oil,
 
fennel seed,
 
salt
Preparation:
Soak the sultanas in warm water for about 15 minutes. Sieve the chestnut flour into a bowl to prevent lumps from forming. Add water while stirring, until a smooth, consistent dough is formed. Heat the olive oil in a low, cast iron frying pan, add the dough and a pinch of salt. Sprinkle the surface with fennel seed, pine nuts and sultanas. Bake in the oven for about 30 minutes at 190°C, until a crispy crust is formed. Serve warm or cold.

Recipes Liguria


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