Castagnaccio ricotta

Castagnaccio ricotta
Castagnaccio ricotta 5 1 Stefano Moraschini


Sieved chestnut flour directly into a bowl, add to the milk and stir with a whisk to avoid lumps forming.

Clad in a mold of 20 cm diameter with a sheet of baking paper and rovesciateci the prepared batter.

Mix the ricotta with the sugar, the grated lemon rind and vin santo.

Pour the cream in the center of the batter.

Stir with a spoon, sprinkle with some aghetto of Rosemary and cook in the oven you have already heated to 200 degrees for about 40 minutes.

Served warm or cold castagnaccio.

Castagnaccio ricotta

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)