The Castagnaccio is typical of some regions of Central Italy rich in chestnut trees.
This chestnut flour cake with a long history represented an important nutritive alternative in times of “famine”. In fact, chestnuts have a high caloric content and are rich in vitamins B and carbohydrates and mineral salts. The recipe has some differences depending on the area: in Tuscany, it is about 1 cm high, and in other areas, it can be 2 or 3 cm., some recipes do not add sugar. According to the Tuscan, it should be made with chestnut flour that is on the market only since late November.Remember it is a gluten free flour.
This dish has a curious legend: it was said that the leaves of rosemary used in the chestnut were a filter of love: the boy who had eaten the cake offered to him by a girl would fall in love with her and marry her.
This is the recipe that has been taught to us by friends of Casentino (mountain Tuscan area)
- 500 gr.chestnut flour
- 100 gr. sultanas
- 50 gr.pine-nuts
- 1 sprig of rosemary
- 1 orange zest
- 4 tbsp.extra virgin olive oil
- 1 pinch salt
- 1/2 litre water
Mix the flour with the sugar, a pinch of salt, the grated orange peel, and ½ litre of water.
Once you have a smooth mixture add 2 spoonfuls of oil and leave aside for 1 hour.
Pour into a greased cake-tin, about 1.5cm high.
Sprinkle the top with rosemary, the sultanas, the pine-nuts
Pour on a little oil and bake in the oven at 180°C for 30 minutes. Sometimes people add also 6 walnuts.
And now serve it to the person you love