Tuscan chesnut squares
Member recipe by sigridverbert
ServingsServes 1 - 16 Squares
an authentic recipe from Tuscany, called 'castagnaccio' (pronounce 'kastanjatcho')
- 250g chesnut flour
- 100g sultanas
- 50g pinenuts
- 3tbsp olive oil
- 1 sprig rosemary
- 1 tsp salt
- Preheat the oven to 200C/fan 180C/gas 8. Put the sultanas in a bowl and cover them with warm water.
- Sift the flour and, whisking, add just enough water to make a (not too thick) batter. Add the salt, 1 1/2tbsp olive oil and the drainde sultanas.
- Poor the batter in 1cm lay in a 20x30cm baking-tin, add the pinenuts and the rosemary leaves on top, drizzle with the remaining olive oil and bake fot about one hour.
- Cut into squares and serve warmluke or at room temperature.
We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to comment on this recipe…
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…