• Cooking flame
• Oven temperature: 200/220 °C
• Cooking time: 40 minutes

Ingredients

• water
• salt
• oil
• chestnut flour
• pine nuts
• raisins
• rosemary

Preparation

Into the Tuscan chestnut To prepare for before you put the raisins to soak in warm water to revive her and then proceed sifting the flour into a large bowl to remove any lumps.

After adding a generous pinch of salt, pour a little at a time in the water chestnut flour with added oil mix well with a whisk until the batter is well mixed and very soft.

Squeeze the raisins and dried well and add it to the mixture, along with the pine nuts.

Set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut cake before baking.

Place in a shallow roasting pan, a diameter of 25 cm, the oil, and then to brush them well taking care to cover the entire surface.

Then pour the mixture up about two inches tall.

Sprinkle the chestnut cake with the ingredients and set aside with rosemary.

The wood oven must be at a temperature of 200 ° -220 ° C.

Bake then your castagnaccio for 40 minutes.

Turn it from time to time.

In the oven you can bake at the same time Hello 2 trays of 25 cm each.

At the end of the chestnut should have a nice crust all cracked and a golden color.

Great for a snack autumn

Ingredienti

• Acqua
• Sale
• Olio
• Farina di castagne
• Pinoli
• Uvetta
• Rosmarino

Procedimento

Per preparare il castagnaccio alla toscana per prima cosa mettete l’uvetta a bagno in acqua tiepida per farla rinvenire e procedete setacciando la farina in una ciotola capiente per rimuovere eventuali grumi.

Dopo aver aggiunto un generoso pizzico di sale, versate poco per volta nella farina di castagne l’acqua con un aggiunta di olio mescolando il tutto con una frusta fino ad ottenere una pastella ben amalgamata e molto morbida.

Strizzate ed asciugate l’uvetta per bene ed aggiungetela all’impasto, assieme ai pinoli.

Tenete da parte un piccolo quantitativo di questi tre ingredienti che vi servirà per cospargere la superficie del castagnaccio prima di infornarlo.

Ponete l’olio in una teglia bassa, del diametro di 25 cm, quindi spennellatela per bene avendo cura di ricoprire tutta la superficie.

Versate il composto all’interno della teglia. Cospargete il castagnaccio con gli ingredienti messi da parte e con il rosmarino.

Il forno a legna Ciao deve avere una temperatura di 200°-220° C.

Infornate quindi il vostro castagnaccio per 40 minuti.

Girate la teglia di tanto in tanto per assicurare al castagnaccio una cottura uniforme.

Nel forno a legna Ciao si posso infornate contemporaneamente 2 teglie da 25 cm l’una.

Il castagnaccio sarà pronto quando la superficie sarà bella croccante e dorata.

Ottimo per una merenda autunnale!

• Cooking flame
• Oven temperature: 200/220 °C
• Cooking time: 40 minutes

Ingredients

• water
• salt
• oil
• chestnut flour
• pine nuts
• raisins
• rosemary

Preparation

Into the Tuscan chestnut To prepare for before you put the raisins to soak in warm water to revive her and then proceed sifting the flour into a large bowl to remove any lumps.

After adding a generous pinch of salt, pour a little at a time in the water chestnut flour with added oil mix well with a whisk until the batter is well mixed and very soft.

Squeeze the raisins and dried well and add it to the mixture, along with the pine nuts.

Set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut cake before baking.

Place in a shallow roasting pan, a diameter of 25 cm, the oil, and then to brush them well taking care to cover the entire surface.

Then pour the mixture up about two inches tall.

Sprinkle the chestnut cake with the ingredients and set aside with rosemary.

The wood oven must be at a temperature of 200 ° -220 ° C.

Bake then your castagnaccio for 40 minutes.

Turn it from time to time.

In the oven you can bake at the same time Hello 2 trays of 25 cm each.

At the end of the chestnut should have a nice crust all cracked and a golden color.

Great for a snack autumn