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Castagnaccio - Chestnut Flour Cake A web-exclusive recipe from Italian Cooking and Living|
1 pound 2 ounces chestnut flour
3/4 cup extra virgin olive oil
1/3 cup sultana raisins
1/4 cup sugar
1/4 teaspoon salt
2 tbs fresh bread crumbs
2 sprigs rosemary, leaves only
1/4 cup pine nuts
Preheat the oven to 450°. Soak the raisins in warm water
for 30 minutes. Drain and blot dry. Whisk 4 cups of room temperature water,
1/2 cup of the olive oil, the sugar, and the salt into the chestnut flour; the
mixture should be fluid and absolutely lump free. Grease a 9" cake pan with
low sides with a little olive oil, and dust it with the bread crumbs. Scatter
the rosemary leaves, pine nuts, and raisins over the batter, and pour in the
remaining 1/4 cup of olive oil.
Bake for 10 minutes. Lower the oven temperature to 400°,
and bake for 1 hour. Let cool on a rack, cut into wedges and enjoy. Eat at room
temperature.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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