Autumn has arrived and that means mountain breezes and trails in the woods. The days are shorter but full of simple pleasures, especially of the gastronomic kind! Italian cuisine, in particular, knows no limits. From appetizers to desserts, every dish brings about joy to just about any palate. And what makes Italian cuisine oh-so-good? The seasonality of the ingredients. That’s why the Tuscan Castagnaccio is just so good.
The name of castagnaccio, comes from the word castagna which means chestnut in Italian. This sweets recipe is prepared with chestnut flour, extra virgin olive oil, rum, honey, rosemary, raisins, pine nuts and walnuts. The dough mixture goes into the oven at a temperature of 350°F. It is considered a “poor man’s cake” and is one of the most delicious and interesting sweets of the Tuscan area. It combines the astringent flavors of the chestnut with the sweetness of the honey along with the aromas.
Ingredients for 4 people:
2 ½ cups of chestnut flour
4 tablespoons of extra virgin olive oil
5 tablespoons of honey
2 tablespoons of Rum
raisins, soaked in water
sprig of rosemary
Heat the over to 350°F. Add the flour in a bowl and slowly mix with a few tablespoons of warm water. Add extra virgin olive oil and the honey. You are looking to get a soft mixture. Remove excess water from raisins. Add to the mixture. Mix. Add the remaining ingredients except for the rosemary. Line a baking pan with extra virgin olive oil. Add the mixture. Bake for about 40 minutes. Halfway through the baking, add the rosemary to the mixture.
Wine Pairing: Farnito Vinsanto del Chianti DOC