Castagnaccio – a delicious recipe with flour, extra-virgin olive oil, pinenuts, raisins, rosemary, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 180C.
2
Combine the flour with the water, stirring with a whisk until the mixture is a thick cream and without any lumps. Add the oil, a pinch of salt, pine nuts, and raisins, well drained from the soaking liquid and combine well. (Keep some pine nuts and raisins aside for later.)
3
Generously grease the baking pan with the extra virgin olive oil. Pour the batter into the baking pan, it should be approximately 2 centimeters thick. Drizzle some oil, add the pine nuts and the raisins set aside earlier, and a generous amount of rosemary.
4
Bake for approximately 45 minutes. The chestnut bread should not be too dry, but rather moist and brown in color.
5
Remove the pan from the oven and serve warm with ricotta cheese or whipped cream.
626
kcal
Calories
31
g
Fat
75
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7/8 pound chestnut flour, 1/2 cup extra-virgin olive oil, 1/2 cup pinenuts, 5/8 cup raisins soaked in warm water or Vin Santo wine, and more.
Yes, Castagnaccio falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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