Castagnaccio

Submitted by John on Sun, 02/15/2015 - 22:51
Region
Description

CastagnaccioCastagnaccio is a traditional Tuscan unleavened bread for travelers and field-workers. It's heavy, flavorful, and nourishing without being too sweet.

Castagnaccio is made with fresh chestnut flour, olive oil, rosemary, and pignoli, and sometimes raisins. I get chestnut flour in [[nodetitle:Boston's North End]] at [[nodetitle:Polcari's Market]] or at [[nodetitle:Salumeria Italiana]]; I am told that it is also available at Whole Foods sometimes. 

Yield
8 Servings
Preparation time
1 hour, 30 minutes
Instructions
  1. Preheat oven to 400.
  2. Combine chestnut flour, salt, sugar, and oil.
  3. Add water to make a smooth batter.
  4. Coat bottom and sides of an 8-inch or 9-inch round cake pan with oil. The batter should be no more than 3/4" deep.
  5. Pour the batter into the pan. Top with raisins, pignoli, and rosemary.
  6. Bake for an hour, or until the top cracks.
  7. Cool on a rack and serve at room temperature.
Notes
Chestnut flour does not keep very well. It should have a natural sweetness. If it is sour, then replace it.