Castagnaccio (3)
Instructions
Throw the flour (which should not be very dark otherwise means that there are also skins, ground and then has a bitter flavor) to sieve and put in a bowl; Add pine nuts, raisins, Rosemary, without the sprig, and walnuts, leaving only a handful of pine nuts and walnuts; Add water slowly until it becomes a batter not too soft and at the end add the salt; lay on a baking tray and well-oiled stendio over the pine nuts and walnuts remained, when the batter is level (about 3/4 cm) add a little more olive oil to lubricate well especially the sides of the Pan, and fire for about 45/50 minutes at 180 degrees.
Remember that the higher the castagnaccio more lengthen cooking times.
To discover the taste of castagnaccio but with less work and more quickly can do always the same batter, eliminating the nuts and instead of putting in a pan then FRY in hot oil so many pretty spoonfuls of batter.
Ingredients and dosing for 4 persons
- 500 g of chestnut flour
- Pine nuts
- Nuts
- Sultanas
- Ramerino
- 1 pinch of salt
- For the pan:
- Olive oil