Giannetti Artisans Chestnut Pie Recipe-Castagnaccio
To make Giannetti Artisans Chestnut Pie Recipe-Castagnaccio the Preparation is: Mix chestnut flour, sugar, salt, milk and part of the glass of Extra Virgin Olive Oil. Blend everything with a wisp until you obtain a creamy, uniform mix. Add the orange peel that should be cut in small pieces, add 30 gr of pine nuts, add 25 gr of the walnuts; and blend well together. Pour the mix into a rectangular baking tray that you have previously oiled to avoid sticking. Add to top of pie remaining pine nuts and walnuts. Add rosemary and pour remaining Extra Virgin Olive Oil. Bake at 340°F for about an 1 hour and enjoy!
400 gr of Giannetti Artisans Natural Chestnut Flour (see link:) https://giannettiartisans.com/shop/artisan-food-of-tuscany/tuscan-natural-italian-chestnut-flour/
3 teaspoons of sugar
60 gr of pine nuts
50 gr of walnuts
A pinch of salt
1/2 glass of Giannetti Artisans Extra Virgin Olive Oil (see link:) https://giannettiartisans.com/shop/artisan-food-of-tuscany/tuscan-extra-virgin-olive-oil-igp-toscano-500ml/
1/2 glass of milk
1 branch of rosemary
Just some insight on Giannetti Artisans Tuscan Chestnut Flour: One of the fall fruits that characterize the Garfagnana area is the chestnut. Chestnuts in Garfagnana are picked at the beginning of October, they are then dried inside a stone structure that is called “metato” and are left to “rest” on top of an ember that generates constant heat for 1 month. Once the chestnuts are dried and the external shell is cleaned, they are brought to a stone mill and transformed into excellent Chestnut Flour. Chestnuts from this area and this kind of workmanship will make the difference in quality of the chestnut flour and taste! Buon Appetito!