Castagnaccio (chestnut italian cake)

August 28, 2011 by Daniele Buzzurro

Castagnaccio– chestnut flour: 300 gr.
– raisins: 50 gr.
– pine nuts: 30 gr.
– olive oil
– breadcrumbs
– salt

 

Soak the raisins in water.
Mix the flour chestnuts with water, trying to obtain a soft and dense mixture. Add the drained raisins, pine nuts and a pinch of salt.
Mix well and add a few tablespoons of olive oil.
Grease the pan with oil and sprinkle with the breadcrumbs.
Pour the mixture into the baking pan and cook at medium heat for about 40 minutes until the surface of the dark chestnut cake will form a crust that tends to crack. Cool for 15 minutes and serve.

 

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *