Piacentina Pattona (Chestnut Cake), an ancient autumn dessert, which we in Piacenza callPattona.

Cake simple and humble, made with chestnut flour, raisins, and pine nuts. Rustic in flavor, not too sweet, it has a soft, moist, and rather tender center. A delicious recipe with ancient peasant origins from the Tuscan countryside of the 1500s, but it also has a very ancient tradition with us. It is prepared with very few ingredients, mixing water or milk and chestnut flour, and only in the 1800s raisins and pine nuts were added. There are really many versions, this one I propose is the typical Piacenza version.

Perfect as a dessert for the end of the meal, accompanied by a cream or ice cream, considering that it is not particularly sweet, but it can also be perfect as a genuine breakfast or snack.

Here are other delicious Piacenza recipes:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

480.51 Kcal

calories per serving

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Energy 480.51 (Kcal)
Carbohydrates 76.18 (g) of which sugars 32.77 (g)
Proteins 7.93 (g)
Fat 16.35 (g) of which saturated 1.08 (g)of which unsaturated 8.87 (g)
Fibers 12.82 (g)
Sodium 211.13 (mg)

Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

17.6 oz chestnut flour
2 1/8 cups water
3.5 oz raisins
3.5 oz pine nuts
3 sprigs rosemary (optional)
1 pinch salt
3 tbsps extra virgin olive oil
1/2 small glass white wine (sweet)
1.8 oz sugar (optional)

Tools

Baking Pan De Buyer 4705.24 – Tart Pan, Fluted Edge, Fixed Base, 9.5 inches
Whisk Lagostina Ingenio Smart Kitchen Whisk in Silicone with Scratch-Resistant Coating, Ergonomic Handle and Secure Grip, Hand Whisk in Plastic and Silicone, Dishwasher Safe, Black and Red

Steps for Piacentina Pattona (Chestnut Cake)

Soak the raisins in the white wine for about 30 minutes. Wash the rosemary, dry it, and finely chop half of the needles with a knife.
In a bowl, add the chestnut flour, salt, and sugar. Add the water gradually, stirring with a whisk. Mix well; we need to obtain a soft, fluid mixture without lumps. At this point, add half of the raisins, well-drained, and half of the pine nuts. Mix well
In a pan greased with extra virgin olive oil, pour the mixture, which should be about 3/4 inch thick. Brush the surface of the cake with oil and bake at 356°F in a static oven for about 15 minutes. Then take it out and sprinkle the surface with the remaining raisins, pine nuts, and half of the chopped rosemary. Bake again for another 15 minutes. The surface of the cake should be light, slightly cracked, not burned
The perfect result is when the skewer sinks into the compact, but soft and slightly moist cake. Remove from the oven and let cool in the pan, serve at room temperature, after garnishing with the remaining rosemary