CASTAGNACCIO is a truly autumnal dessert from the Tuscan tradition: humble but tasty and interesting, with ancient origins. The first written records actually date it to the early 1500s, and it is likely that its origin goes back much further. It was especially widespread in the Apennine areas, where chestnuts were a dietary staple; over the years the cake crossed regional borders and became popular especially in Northern Italy.
Originally it was made only with chestnut flour and water, but over the years the recipe was enriched with additions such as raisins, pine nuts and rosemary. All this gives it a compact texture while still remaining pleasantly soft, an intense aroma and a truly unique flavor.
There is a Tuscan legend that the rosemary used to flavor castagnaccio is a powerful aphrodisiac, capable of making any young man fall in love with the girl who offers him a taste of the cake and immediately prompt him to ask for her hand in marriage. Anyone want to try?
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 1/2 cups chestnut flour
- 2 1/8 cups water (cold)
- 1/3 cups pine nuts
- 2/3 cups walnut kernels
- 1/2 cups raisins
- 2 tbsp extra virgin olive oil
- 2 sprigs rosemary
- 1 pinch salt
Steps
The preparation of CASTAGNACCIO is very simple and quick.
In a large bowl place the sifted chestnut flour. Add the cold water slowly in a thin stream while whisking continuously to avoid lumps. Let it rest for 30 minutes.
In a small skillet place two tablespoons of oil and one sprig of rosemary. Sauté for 1 minute so that the oil becomes infused.
Remove the rosemary and pour the oil into the bottom of a shallow baking dish about 12 inches (30–32 cm).
Meanwhile, soak the raisins in warm water for 15 minutes. Roughly chop the walnut kernels and set aside.
After the 30 minutes, fold the chestnut batter and add a pinch of salt, some of the squeezed raisins, and some of the walnuts and whole pine nuts.
Mix well and pour the mixture into the baking dish. Sprinkle the surface with the remaining raisins, walnuts and pine nuts. Finish with rosemary needles—don’t be stingy—and a drizzle of oil.
Bake the castagnaccio in a preheated conventional/static oven at 428°F for 30 minutes. It will be ready when the surface shows cracks and the fruit is golden. Remove the castagnaccio from the oven and let it cool completely, then slice and serve.
Castagnaccio is excellent served with a good Tuscan Vin Santo, ricotta or honey.
STORAGE
CASTAGNACCIO can be stored at room temperature, well covered, for up to 4 days.
CASTAGNACCIO can be stored at room temperature, well covered, for up to 4 days.
