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Kastanyachcho (Italian recipes)

# Dessert recipes with photos simple and delicious
# Baking at home recipes with photos

We will need these ingredients:
• 300 g chestnut flour
• 1 tbsp. l. + cocoa powder for dusting
• 40 g of finely crystalline sugar
• shredded on a fine grater zest of 1 small orange
• 50 grams of raisins or sultanas
• 1 tbsp. l. + pine nuts to decorate
• 1/2 h. L. fresh rosemary leaves (chopped finely) + small sprigs for decoration
• 300 ml of cold water
• 2 tbsp. l. olive oil

• deep round silicone mold with a diameter of 20.5 cm
• baking tray

Cooking method:
1 Preheat the oven to 150 ° C. Sift the chestnut flour and cocoa powder into a bowl, to mix the sugar, zest, raisins or sultanas, nuts and fine-cut rosemary.

2 Slowly pour the water and whisk whisk to obtain a homogeneous dough watery. When all the liquid will flow, type, whipping, a spoonful of olive oil.

3 Put the form on a baking sheet and pour the batter into it. Bake 45 minutes, until the top of the cake will not appear cracks. Remove, leave in the form of 10 minutes. Put on the wire rack and let cool completely. Serve cut into portions and garnish with sprigs of rosemary. Sprinkle with pine nuts and a little powder the cocoa.

About the dish:

On 10-12 persons:
Preparation time: 15 minutes
Preparation time: 45 minutes
The temperature of the oven: 150 ° C

This cake is distinguished dense texture and a very rich original flavor, so it is better to cut into small slices. There are no dairy products, eggs and gluten -Perfect a treat for those who stick to the diet.

Chestnut flour can be found in special sections of supermarkets or health food stores, where it is placed in the section «dietary» or products without the content of specific substances. If you go on vacation to the south of France or Italy, be sure to stock up on a couple of packs of this flour.

Origin «Kastanyachcho»:
These cakes are usually baked in late autumn after the annual gathering chestnuts harvest, which is dried and ground into flour. Kastanyachcho comes from the Italian province of Liguria and Tuscany, where chestnuts were once an important part of the diet of poor nutrition. The flat cakes were baked in large copper pots. Rosemary is a traditional component, but the pine nuts, cocoa and raisins — it’s the later additions, which are introduced if desired.


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