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How to make the castagnaccio:
Sift the chestnut flour; add the sugar and a pinch of salt. Add 2 pts. cold water
in a thin stream, beating constantly with a whisk so as not to form
lumps. Add 3 tbs. oil, orange peel, raisins, pine nuts and walnuts. Add
warm milk little by little until you get a stiff consistency. Pour the
batter into a greased pan large enough for the crust to be 1/2-in.
thick. Dribble on some oil.
Pre-heat the oven to 400°F and bake for an hour. Serve the castagnaccio
warm or cold. The castagnaccio
can also be served with whipped cream.
Note:
Fennel seeds can be used in place of walnuts.
Recipe courtesy of The Italian Trade Commission.
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