Castagnaccio chestnut flour recipe

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.

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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