Castagnaccio is the chestnut cake par excellence. It is a sweet known throughout Italy, but it is especially typical of the Tuscan tradition. Here is the recipe.
- Cooking time 60 minutes
- Sweets category
- Medium difficulty
- Average cost
- Suitable for a gluten-free diet
- 300 g of chestnut flour
- 30 g of sugar
- Two tablespoons of pine nuts
- Two tablespoons of raisins
- Five walnuts
- Three tablespoons of olive oil
- a pinch of salt
- One sprig of rosemary
- QB water
- Dip the raisins in warm water to soften them. Meanwhile, sift the flour and work it with the water, adding the sugar and a pinch of salt slowly to obtain a thick and homogeneous mixture.
- Oil a shape and empty the batter into it, conveying it uniformly. Sprinkle the surface with pine nuts, rosemary needles, slashed pecan portions, and pressed raisins
- Cook in the hole already boiling at 200 degrees for about 1 hour.
Watch The Video On The Properties Of Chestnuts
Chestnuts are the fruits of the Castanea sativa plant. Rich in fiber, minerals, and folic acid, chestnuts are helpful during pregnancy.
- Chestnuts: Queens of autumn rich in properties
- Chestnut period
- How many chestnuts can you eat per day?
- Soft chestnut, the tricks so that it is not hard
- Castagnaccio: grandmother’s recipe
- Castagnaccio from Romagna
- Ligurian chestnut
- Lombard chestnut
- Venetian chestnut
Chestnuts: Queens Of Autumn Rich In Properties
Chestnuts are rich in properties and bring several health benefits. What are the main advantages of clichés?
- They are rich in folate and B vitamins that prevent congenital malformations of the fetus and are involved in synthesizing DNA, proteins, and hemoglobin.
- They are rich in vitamin B6 and are involved in metabolism, the production of hormones, red blood cells and white blood cells, the prevention of aging, and the immune system’s function.
- They contain a fair amount of iron, potassium, phosphorus, zinc, magnesium, and calcium and are fiber-rich.
- They have satiating properties.
- They are antioxidants.
- The nutritional values of chestnuts are generally excellent, and there is no correlation between sayings and cholesterol.
The characteristic month of chestnuts is October, but their harvest can occur between September and November.
How Many Chestnuts Can You Eat Per Day?
There is no standard portion for chestnuts; however, composed mainly of complex carbohydrates, about100 g of boiled chestnuts can be consumed instead of a normal part of the bread. If, on the other hand, you prefer to consume them at the end of a meal or as a snack, you will need to reduce the portion.
Soft Chestnut, The Tricks So That It Is Not Hard
For a sweet chestnut with a soft consistency, it is essential to pay attention to the following:
- use the right proportion between flour and water ;
- sift the flour well and add it to the water a little at a time, mixing well to avoid lumps;
- grease the pan with oil before pouring the dough;
- do not overcook the dough.
Castagnaccio, The Grandmother’s Recipe
For the traditional castagnaccio recipe, we refer to our indications: ingredients and methods of preparation. The ingredients of the grandmother’s recipe of castagnaccio, which are repeated as a base, even in the regional variants, are:
- chestnut flour ;
- water ;
- sugar ;
- raisins ;
- pine nuts ;
- and rosemary.
Castagnaccio From Romagna
The castagnaccio from Romagna is very similar to the Tuscan one and is therefore prepared with the classic ingredients :
- Chestnut flour;
- pine nuts
- and rosemary.
The Ligurian castagnaccio, in addition to the classic ingredients, includes the addition of lemon peel and fennel.
One of the best-known versions of Lombard chestnuts involves the addition of orange peel and brandy.
Even the chestnut from Veneto is very similar to the Tuscan one and is therefore prepared with the classic ingredients:
- Chestnut flour;
- pine nuts;