The Tuscan castagnaccio is a very particular traditional dessert, made with chestnuts, pine nuts, raisins and walnuts and ideal both as a dessert and for your breakfast.
Today we go to Tuscany , a land with a great culinary tradition and quality exporter in the world, to make a typical dessert of the area: the castagnaccio. This dessert is also called pattona or baldino and is prepared with a base of chestnut flour and with the addition of pine nuts, walnuts and raisins.
Even today it is difficult to trace the true origins of this recipe, especially since the main ingredient, chestnuts, are a typical product of other regions, especially Piedmont. Yet, tradition has it that the Tuscan castagnaccio has its roots in that of Siena , where it would have spread from the sixteenth century.
Let’s see how to make this fantastic Tuscan chestnut!
Preparation of sweet castagnaccio
- In a bowl, sift the chestnut flour and start adding the water, stirring constantly and being careful to avoid the formation of any lumps .
- Once you have obtained a fairly homogeneous mixture, add the raisins, pine nuts and shelled and chopped walnuts, then pour in the sugar and extra virgin olive oil. Keep stirring until the ingredients have blended well together.
- At this point, pour the mixture into a lightly greased baking sheet and bake in a preheated oven at 180 degrees for about 30 minutes.
- Serve with a sprinkling of rosemary needles, or if you prefer, insert them already inside the dough before baking.
Your Tuscan-style castagnaccio is ready to serve. Enjoy your meal !
If you liked this traditional Tuscan recipe, also try our schiacciata with Tuscan oil : it will amaze you!
This purely autumnal dessert can be kept in a cool and dry place for about 3-4 days , away from sources of light or heat and preferably under a special bell for sweets. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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