Castagnaccio chestnut flour recipe

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

How we Enjoy italy

Delicious Italy ® is for anyone who wants to visit Italy as we like to experience it : discovering local cultures and food using personal contacts to plan an independent trip. It was once perhaps called the Grand Tour.

Since 2000, we have tried to hand pick out the best Italy visitor experiences. Leave your comments and suggestions in our Regions and Blog sections and do join our mailing list.

What They Say

As you can imagine we have had a look at a lot of Italian food websites and your's is the best - Dana Facaros, Cadogan Guides

Arguably one of the single best sites on all things Italy you'll find in the world. Philip and Giuseppina work tirelessly to discover it for you so you can discover it for yourself - Anthony Capozzoli - How to Tour Italy

Back to top