Castagnaccio

By John, 15 February, 2015
Region
Italy
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 Boston's North End at Polcari's Market or at Salumeria Italiana; I am told that it is also available at Whole Foods sometimes. 

Yield
8 Servings
Preparation time
1 hour, 30 minutes
Ingredients
8 oz Chestnut Flour
2 1⁄2 T Extra-Virgin Olive Oil
1 pn Salt
4 t Sugar
2 c Water (cold)
3 T Sultanas (golden raisins)
3 T Pine Nuts
1 T Rosemary (fresh)
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.
Source
Italian Regional Cooking