Castagnaccio, which is locally also called “baldino”, is a traditional Tuscan dessert of peasant cuisine made with chestnut flour. It is enriched with raisins, pine kernels and rosemary and every family jealously guards its own recipe adding little variations to the original recipe.
- 300 grs chestnut flour
- 30 grs pine kernels
- 1 rosemary twig
- 30 grs raisins
- 3 tbsps sugar
- extra virgin olive oil
- Soak raisins in lukewarm water until soft.
- Pour chestnut flour, 3 tbsp sugar and a pinch of salt in a large mixing bowl.
- Mix well ingredients, adding the necessary warm water to blend it into a thick mixture.
- Add pine kernels, drained raisins, rosemary leaves and mix in again.
- Grease with olive oil a large and low baking pan and pour 3 cm thick batter.
- Drizzle with olive oil and bake in hot oven for 30 minutes (the brown crust of castagnaccio should crack).
- Take out of the oven and let cool down before serving in small portions.