Winter is hopefully on its last legs - even though Milan is now a gray, a grigioooo - so I have to hurry to post this recipe for a cake typical winter Chestnut steps before the desire to give way to sweet Easter. Castagnaccio you many places, this is the Tuscan version, very different from what you do, for example here in Lombardy, which is very high and quite frankly for me as it is almost inedible densae spongy. This here is the chestnut cake , Lucchese name that refers to everything that is done based on chestnuts: the flour is called chestnut flour or cake flour , then we have the pancakes that call, obviously ! chestnut pancakes and then we have necci which are like pancakes cooked in the texts and Lucca are bought, for example, in pizza-cut along with pizza and chick. All these sweets are eaten with the ricotta-for lightness!
This cake is low and crisp, flavored with orange zest, pine nuts, walnuts and rosemary and sprinkled on the surface with olive oil. 'S one of those sweet, like pie in the herbs and savory ingredients that contain Scarpaccia Versilia, which take place in Lucca. The cake is a herb stuffing of spinach, parsley, pine nuts, raisins, parmesan cheese and a pasta such as shortbread crumbles; Scarpaccia the other hand, is a sweet cake, but there is also in salt, which is done in summer with the zucchini.
But they will concentrate on other posts ... neccio!
INGREDIENTS
.200 g chestnut flour
.
water.
rosemary.
nuts.
pine nuts.
untreated orange peel.
a little oil. a pinch of salt
PROCEDURE
This cake is simplicity embarrassing ...
pouring the flour into a bowl and add water to the eye, stirring constantly, for a compound to be very liquid without lumps.
Then add the other ingredients to taste, pour into a low, wide pan and sprinkles it all with oil unfilo Ages. It
bake and cook until it is crispy and golden and cracked throughout the surface.
Like all things made with chestnuts this cake is sweet, but it is very aromatic and then eaten with rich fresh ricotta.
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