Liguria Emilia-Romagna Tuscany Recipes
CASTAGNACCIO

Castagnaccio  - Photo © ulterior epicure

CASTAGNACCIO

Chestnut Crust

How to make the CASTAGNACCIO:

Sift the chestnut flour; add the sugar and a pinch of salt. Add 2 pts. cold water in a thin stream, beating constantly with a whisk so as not to form lumps. Add 3 tbs. oil, orange peel, raisins, pine nuts and walnuts. Add warm milk little by little until you get a stiff consistency. Pour the batter into a greased pan large enough for the crust to be 1/2-in. thick. Dribble on some oil.

Pre-heat the oven to 400°F and bake for an hour. Serve the castagnaccio warm or cold. The castagnaccio can also be served with whipped cream.

Note:
Fennel seeds can be used in place of walnuts.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM