Great for breakfast, I tasted a delicious castagnaccio at a birthday party last week. Thinner than usual and quite sweet, the flavor of olive oil was mixed perfectly with the sweet chestnuts and malt. I tried it at home and voila! Castagna is chestnust in italian and castagnaccio could be translated in "roughchestnutthing"... something like that. It is a very old cake, infact it is very simple to make.
The ingredients:
(you do the proportions, should not be thicker than an inch)
4 cups of chestnut flour
1 cup rice malt
1 / 2 cup of olive oil
Enough water to form a liquid paste.
Mix well to remove lumps and add two handfuls of raisins.
Leave in refrigerator overnight or at least a few hours.
Pour into a baking dish, sprinkle with pine nuts and bake at 170 degrees (not too hot) for three quarters of an hour or until it forms the typical creases on top. Also excellent with chocolate melted over (for those who do not particularly like the taste of chestnuts or for children). This is a great alternative to the usual wheat flour cakes.
7 commenti:
What an interesting recipe. I'll have to see if I can find chestnut flour here. What do you mean by "low malt"? I tried to google it but I only found low-malt beer. =)
Oh wow! I don't know about this treat, but it sounds lovely!
heikki, SORRY, that is my mistake. I meant a small cup of malt, and is plain rice malt. Sorry for this stupid dilemma :)
If you wnat I can send you some chestnut flour, organic :)
and you can send me something really finnish, that's an idea huh!
hi melisser, you're always nice :)
Hi, that's an awesome idea! We could send you smoked rye flour, for example. Maybe that's something you wouldn't find in Italy? Please email me your address at heikki @ tofufortwo.net!
Forgot to add: Anni used the smoked rye flour in these savoury muffins, in case you're interested.
This looks great and rich! Awesome photo... thanks.
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