Desserts > Italian Desserts > Castagnacci

Castagnaccio with Rosemary and Pine Nuts Recipe

Ingredients with Measurements:
- 2 cups chestnut flour
- 2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons pine nuts

Special Equipment Needed:
- 9-inch round cake pan
- Whisk

Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Grease the cake pan with olive oil.
3. In a large bowl, whisk together the chestnut flour, water, olive oil, and salt until smooth.
4. Pour the mixture into the cake pan.
5. Sprinkle the rosemary and pine nuts over the top of the mixture.
6. Bake in preheated oven for 30 minutes, or until golden brown.
7. Let cool before serving.

Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: 8

Nutritional Information:
Calories: 160
Fat: 6g
Carbohydrates: 20g
Protein: 4g

Substitutions for Ingredients
- Chestnut flour can be substituted with almond flour or coconut flour.
- Olive oil can be substituted with avocado oil or coconut oil.
- Rosemary can be substituted with thyme or oregano.
- Pine nuts can be substituted with walnuts or almonds.

Variations:
- Add dried cranberries or raisins for a sweet variation.
- Add orange zest for a citrusy flavor.
- Add chopped fresh sage for a savory flavor.

Tips and Tricks:
- Make sure to whisk the mixture until it is smooth and free of lumps.
- If the mixture is too thick, add a bit more water.
- Toast the pine nuts before adding them to the mixture for a nutty flavor.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.

Presentation Ideas:
- Serve with a dollop of whipped cream or crème fraîche.
- Sprinkle with powdered sugar for a sweet touch.
- Top with a drizzle of honey or maple syrup.

Garnishes:
- Chopped fresh rosemary
- Toasted pine nuts
- Powdered sugar

Pairings:
- Aged balsamic vinegar
- Honey
- Fresh fruit

Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled meats

Troubleshooting Advice:
- If the castagnaccio is too dry, add a bit more water to the mixture before baking.
- If the castagnaccio is too wet, add a bit more chestnut flour to the mixture before baking.

Food Safety Advice:
- Make sure to use a clean bowl and whisk when preparing the mixture.
- Make sure to store the castagnaccio in an airtight container in the refrigerator.

Food History:
Castagnaccio is a traditional Italian cake made with chestnut flour. It is believed to have originated in the Tuscan region of Italy and is often served during the winter months.

Flavor Profiles:
This castagnaccio has a nutty flavor from the chestnut flour, a savory note from the rosemary, and a hint of sweetness from the pine nuts.

Serving Suggestions:
- Serve as a dessert with a scoop of ice cream or whipped cream.
- Serve as a snack with a cup of tea or coffee.
- Serve as a breakfast cake with a dollop of yogurt.

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Region: Italian

Taste: Nutty, Earthy, Sweet, Aromatic, Savory