Castagnaccio
Servings: 8
Calories: 238.8kcal
Ingredients
- 250 g chestnut flour
- 400 ml water
- chopped walnuts q.b.
- pinoli nuts q.b.
- raisins soaked in lukewarm water (or vinsanto) until soft, q.b.
- a sprig of fresh rosemary
- olive oil
- salt
- vinsanto optional
Instructions
- In a large mixing bowl, place the flour and a small pinch of salt.
- Add water bit by bit, along with a drizzle of vinsanto if using, stirring until you have a smooth batter. Fold in a handful each of the walnuts, pinolis and raisins.
- Pour the batter into a pie or cake pan or baking dish about 26cm (10-11 in) in diameter.
- Top with another handful of walnuts and pinolis, along with some fresh rosemary leaves. Drizzle with olive oil.
- Bake in a moderate (180C/350F) oven for about 20-25 minutes, or until the batter has cooked through and little fissures have formed on top.
- Serve slightly warm or at room temperature.
Nutrition
Calories: 238.8kcal | Carbohydrates: 31.5g | Protein: 4g | Fat: 11.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 3.5g | Sodium: 884.7mg | Potassium: 120.1mg | Fiber: 4g | Sugar: 7.2g | Vitamin A: 20.9IU | Vitamin C: 12mg | Calcium: 22.2mg | Iron: 1.6mg