Although autumn is the season that precedes winter, the period in which the Most plants go into vegetative rest and are not enjoyed of the abundance of the warmer seasons, between September and November nature gives us many fruits. Among these, one of the most delicious are chestnuts.
In the past go to chestnuts and chestnuts in the woods, with wicker baskets on shoulders, it was a cause for celebration and a competition to see who could collect the most. Today, lives hectic schedules that we lead do not always allow us to carve out this for ourselves playtime to get together, but it’s still nice to celebrate this period with a great traditional classic, Castagnaccio.
In Tuscan Castagnaccio the two fundamental ingredients are flour of chestnuts and oil. As for the flour you can buy it or prepare it with the recipe we propose, which makes use of the ideas culinary by Silvio Cortigiani. Regarding the oil, we recommend using PDO Chianti oil Classic that allows the preparation of a dessert rich in calories but simple. With its fruity aroma of olive, fresh grass and artichoke, the Olio del Gallo Nero is very versatile both for flavoring savory dishes and as a ingredient in desserts.
For the flour, start by cooking the chestnuts. Make a small cut in the flat part of the fruit, place them in a pan on the embers of the fireplace. A once cooking is finished, when the cut is well open, the product acquires a golden yellow color.
Peel 500g of chestnuts, leave them to dry, mash them and puree them through a sieve to obtain a very fine, sweet and tasty flour.
Mix it with 650g of water, rosemary, pine nuts, raisins and nuts.
Place in a cake tin, garnish with PDO Chianti Classico oil slowly, cook in a preheated oven until browned golden color.
Serve cold, garnished with a few sprigs of rosemary.