Castagnaccio alla Toscana Recipe

Ingredients:

• 500g Chestnut Flour
• 1L Water, room temperature
• 100g Raisins
• 50g Pine Nuts
• 50g Walnuts
• 25g Rosemary, finely chopped
• Extra-Virgin Olive Oil
• Salt

Directions:

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, whisk together the chestnut flour, water, and a pinch of salt until the mixture is smooth and free of any lumps.
3. Soak the raisins in warm water for 10 minutes, then drain and set aside.
4. Mix in the pine nuts, walnuts, and soaked raisins into the bowl with the batter, and mix thoroughly with a spatula.
5. Add in the chopped rosemary and mix it in.
6. Grease a 30cm round baking tray with extra-virgin olive oil. Spread the batter into the tray until the thickness is around 1.5cm.
7. Sprinkle with additional pine nuts, rosemary, and a pinch of salt, then drizzle generously with extra-virgin olive oil.
8. Bake in the oven for 30-40 minutes or until the castagnaccio is golden brown and crispy on top.
9. Remove from the oven and let cool for 5 minutes before cutting into small squares to serve.

Serving Suggestions:

Serve the Castagnaccio alla Toscana as part of an antipasti platter, with a drizzle of honey or a dollop of fresh ricotta cheese. Enjoy with a glass of Chianti Classico or equally rich red wine.

Verdict:

The Castagnaccio alla Toscana is a rustic and flavorful Tuscan dessert that is perfect for fall and winter. The combination of chestnut flour, walnuts, pine nuts, and raisins creates a nutty, rich batter that is perfectly complemented by the aromatic rosemary and fragrant olive oil. The crispy top layer adds texture and makes for a surprisingly satisfying bite. This dessert is a must-try for anyone who wants to experience a taste of Tuscany!