Giannetti Artisans Delicious Castagnaccio Recipe
Preparation Time: 10- 15 minutes
Servings approximately 12
Castagnaccio Recipe Instructions:
Combine chestnut flour, sugar, salt, milk, and a portion of the Extra Virgin Olive Oil in a bowl.
Use a whisk to mix until the mixture is smooth and creamy.
Incorporate the orange peel, finely chopped, into the mixture.
Add 30 grams (1.05 oz) of pine nuts and 25 grams (0.88 oz) of walnuts, then mix thoroughly.
Transfer the mixture into a rectangular baking dish that has been pre-oiled to prevent sticking.
Sprinkle the remaining pine nuts and walnuts on top.
Add rosemary and drizzle the rest of the Extra Virgin Olive Oil over the top.
Bake at 340°F for approximately one hour, then enjoy!
400 g (14.10 oz) of Giannetti Artisans Natural Chestnut Flour (see link): https://giannettiartisans.com/shop/flours-dried-goods/italian-chestnut-flour/
3 teaspoons of sugar
60 g (2.1 oz) of pine nuts
50 g (1.76 oz) of walnuts
A pinch of salt
1 orange
1/2 glass of Giannetti Artisans Extra Virgin Olive Oil (see link): https://giannettiartisans.com/shop/all-italian-food/certified-olive-oil/
1/2 glass of milk
1 sprig of rosemary
Here’s a brief overview of Giannetti Artisans Tuscan Chestnut Flour: In the Garfagnana region, one of the autumn fruits that stands out is the chestnut. Harvesting of chestnuts in Garfagnana begins in early October. They are then placed in a stone building known as a “metato” to dry, where they rest atop embers that provide a steady heat for a month. After drying, the chestnuts are cleaned of their outer shells and taken to a stone mill to be ground into high-quality Chestnut Flour. The unique characteristics of the chestnuts from this region and the traditional processing methods contribute significantly to the superior quality and flavor of the chestnut flour. Enjoy our delicious castagnaccio recipe, and Buon Appetito!