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Tuscan Castagnaccio
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Ingredients for 4 people:
- Chestnut flour: 1/2 kg,
- Salt: a pinch,
- Water,
- Olive oil,
- Shelled walnuts: 1 hectogram,
- Pine nuts: 1/2 hectogram,
- Rosemary needles
Preparation of Tuscan Castagnaccio recipe
Put the sifted chestnut flour in a bowl with a pinch of salt, add water, stirring until it reaches the consistency of a cream.
Add the walnuts, pine nuts and rosemary needles. Grease a pan with oil and arrange the dough so that it reaches the height of a finger.
Spread a drizzle of oil on the surface and bake the pan over medium heat until it forms a crust on the surface (about half an hour).
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