The chestnut cake is a classic Tuscan cuisine. There are many variations: pine nuts, dried fruit, raisins, or just chestnut flour and rosemary. Here are the recipe richer.
Ingredients for 4 people:
-- Uvetta (made held in warm water) 30 gr
-- Pinoli 30 gr
-- Farina chestnut 300 gr
-- 3 tablespoons sugar
-- 1 pinch salt
-- 1 handful of rosemary leaves
Pour into a bowl 300 grams of chestnut flour, 3 tablespoons sugar and
Pinch of salt. Work adding ingredients such as warm water
Enough to get a fairly thick batter. Add the pine nuts, raisins well
Strizzata and rosemary leaves, then turn. Ungere with an olive oil
Pan large and low paid and the dough with a thickness of about 3 cm.
Sprinkle with a thread of olive oil and cook in oven for 30 minutes (the
Dark surface of castagnaccio must make cracks. Sfornate, please
Cool and serve the castagnaccio in small portions. Span> span>