Castagnaccio chestnut flour recipe

08 September 2010 Published in Liguria Recipes

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