Villa del Cigliano: “Tuscany Castagnaccio and Cigliano Chianti Classico”
We are now well into Autumn. Colors are changing here at Villa del Cigliano, days become shorter and the cold drives us to enjoy more being indoor. It is the most suitable time to be in the kitchen and experiment! Here is a great recipe we want to offer you today: Castagnaccio.
Castagnaccio was initially, like most traditional recipes, a meal for the poor peasants obtained from the chestnuts, a fruit widely spread in the country side of the Tuscan Apennines. It seems that the inventor of the Castagnaccio was a Tuscan guy named Pilade from Lucca, in fact he is mentioned in the “Commentary of the most notable et monstrous things in Italy, and other places” written by Hortensius Orlando and published in Venice in 1553. However, it was from the 19th Century that from Tuscany Castagnccio spread in the rest of Italy and it was then that the original recipe was enriched with raisins, pine nuts and rosemary.
Ingredients for 6 people:
- 400 gr. chestnut flour
- 6 dl.of water
- 1 generous handful of pine nuts
- 1 sprig of rosemary
- 3 tablespoons extra virgin olive oil
- 1 pinch of sea salt
Sift the chestnut flour into a bowl. Pour the water little by little, stirring with a whisk to dissolve any lumps of flour. Add the salt, half the oil and if needed a few tablespoons of water until you obtain a smooth batter. Brush, using a tablespoon of extra virgin olive oil, a baking dish (diameter about 30 cm, edges 2.5 cm). Pour the batter into the pan. Sprinkle over the pine nuts, the rosemary and add the remaining oil evenly distributing it. There are many variations to change the basic recipe, you can for example add nuts or raisins or a little milk in the batter.
Preheat oven to a temperature of 180 ° C for 10 minutes. Bake the Castagnaccio for about 40 minutes. We recommend that you pair your Castagnaccio with our Chianti Classico Cigliano, this is in fact one of the very few if not the only dessert that pair well with red dry wine and is to die for with Chianti Classico.