Castagnaccio from Tuscany

How much we like Apennine cuisine you can get an idea just by looking at how many Italian recipes we have prepared for you. And most of them are from the picturesque Tuscany region. From there is this recipe for Castagnaccio. The dessert is unpretentious but very tasty and is made entirely of vegetable ingredients – chestnut flour, pine nuts, raisins and rosemary.

Ingredients:

• 350 g chestnut flour
• 350 ml of water
• 1/4 cup Olive oil
• Pinch of salt
• 50 g raisins
• 60 g of pine nuts
• Sprig rosemary

Preparation of Castagnaccio:

In a bowl, mix the chestnut flour and water. Stir until a smooth dough. Add olive oil, raisins soaked in boiling water and drained, pine nuts, salt. Mix everything well. Sprinkle with rosemary.

Pour the finished mixture into a greased pan sprinkled with some flour. You can come across the recipe with added nuts and even blueberries. Spray with olive oil.

Bake at 200ºC in a preheated oven for about 10 minutes and another 30 minutes at 180ºC.