This chestnut sweet dish is not by any means exclusive to Liguria, but each region and even locality gives it a personal twist
ingredients
500gr chestnut flour, 70gr sultanas, 40gr pine nuts, a teaspoon wild fennel seeds, extra virgin olive oil.
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Discover Italy North Italy Regions Guide to 5 Terre & Liguria Liguria Recipes Castagnaccio chestnut flour recipe
Discover Italy North Italy Regions Guide to 5 Terre & Liguria Liguria Recipes Castagnaccio chestnut flour recipe
Castagnaccio chestnut flour recipe
making it
Soften the sultanas in tepid water for 10 minutes, then drain and dry with a tea towel.
Pour the flour into a large bowl. Add a pinch of salt and enough water to make a paste which is almost liquid in consistency.
Add half the olive oil, mix well and leave the mixture to rest for a few hours.
Oil a round oven dish and pour in the pastry mixture.
Sprinkle the sultanas, pine nuts and seeds over the mixture.
Place in the oven for 30 mins at 180°.
Serve the castagnaccio hot or cold and cut into slices.
See also the castagnaccio recipe from Tuscany
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