October, time of chestnuts, a fruit that is celebrated a lot and has become expensive over time, above all the Italian product and the variety called "brown".
This is a dessert, not so sweet, that means the autumn season.
When the cold started, our grandfather would light the stove and i rember him cooking his delicious chestnut cake.
Castagnaccio is known in Tuscany, depending on the area, with different names: "baldino" in the Arezzo area, "ghirighìo" they call it in the Florentine countryside while in Livorno "toppone".
Today the poor castagnaccio have been dedicated various festivals and has greatly enriched its ingredients that at the time of the origins were sweet flour, salt, oil, water.
AuthorToscane DI GustoCategoryCakesDifficultyIntermediate
Put the raisins in warm water to recover.
Mix the chestnut flour with water, add 4 tablespoons of oil, sugar and salt and stir.
Grease a low cake pan and place this batter on the bottom, adding the pine nuts, walnuts, raisins that you have removed from the water, a few sprigs of rosemary and another two tablespoons of oil.
Put your mixture to bake at 200 ° C until a crisp and golden crust has formed.
Enjoy your chestnut cake both hot and cold.
As they say in Tuscany ... "the puddle is good hot and cold!"
Ingredients
Directions
Put the raisins in warm water to recover.
Mix the chestnut flour with water, add 4 tablespoons of oil, sugar and salt and stir.
Grease a low cake pan and place this batter on the bottom, adding the pine nuts, walnuts, raisins that you have removed from the water, a few sprigs of rosemary and another two tablespoons of oil.
Put your mixture to bake at 200 ° C until a crisp and golden crust has formed.
Enjoy your chestnut cake both hot and cold.
As they say in Tuscany ... "the puddle is good hot and cold!"