Castagnaccio, also known as Pattona, Migliaccio, Baldino, and other names, is an autumn dessert of ancient origins. It is made with chestnut flour, typical of the Tosco-Emilian Apennines where there are wonderful chestnut woods, but also of the south, such as in Calabria where it is called chestnut bread. It is part of the humble cuisine because for peasant populations this flour was the base of their diet. As I mentioned, there are many recipes, this is the original recipe for Ligurian Castagnaccio.
Updated recipe 25/10/2016
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Autumn, Winter
- Energy 319.90 (Kcal)
- Carbohydrates 47.86 (g) of which sugars 26.97 (g)
- Proteins 4.40 (g)
- Fat 13.49 (g) of which saturated 1.12 (g)of which unsaturated 6.62 (g)
- Fibers 6.13 (g)
- Sodium 106.51 (mg)
Indicative values for a portion of 138 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
- 2 1/2 cups chestnut flour
- 2 1/8 cups water (cold)
- 1/2 cup sugar
- 1 tsp wild fennel (chopped)
- 3.5 oz pine nuts
- 3.5 oz raisins
- 1/2 tsp fine salt
- 2 tbsp extra virgin olive oil
- 1 lemon (grated zest)
- 1 sprig rosemary (chopped needles)
Tools
- Kitchen Scale
- Bowl
- Whisk
- Baking Pan tinned copper (testo) 15.75 in
Steps
Preheat the oven to 392°F (static). Sift the chestnut flour into a bowl, pour in the cold water (a little at a time) and start mixing with the whisk until you get a smooth batter without lumps. Add the sugar (not all) and the pine nuts (not all).
Continue with the salt, the raisins (not all) previously soaked in water and then squeezed, the grated lemon zest, and 1 1/2 tbsp of oil.
Finish with the fennel. Mix and pour the mixture into the well-oiled tinned copper pan with the remaining oil. Sprinkle with the reserved raisins, pine nuts, and sugar. Chop the rosemary needles and sprinkle them as well. Bake in the middle of the oven for 35-40 minutes. The surface will have many cracks, but this is normal. Ligurian Castagnaccio is delicious served warm.
