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FareShare Gazette Recipes -- January 2003 - I's

 

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Italian Chestnut Cake (Castagnaccio)

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                      * Exported from MasterCook *

                   Italian Chestnut Cake (Castagnaccio)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  chestnut flour
  4        tablespoons  sugar
  1              pinch  salt
  3        tablespoons  olive oil
  1         tablespoon  grated orange zest
  4        tablespoons  soaked squeezed raisins
  2        tablespoons  pine nuts
  2        tablespoons  coarsely chopped walnuts
                        Milk -- as needed

Sift the chestnut flour, add the sugar and a pinch of salt. Add 2 
pints cold water in a thin stream beating constantly with a whisk 
so that lumps do not form.

Add 3 tablespoons oil, orange peel, raisins, pine nuts and walnuts.
Add warm milk little by little until you achieve a stiff consistency.
Pour batter into a greased pan large enough so that the mixture is
1/2-inch thick. Dribble on some oil.

Bake in a preheated 400 F. oven for an hour.

Serve warm or cold. It can also be served with whipped cream.

VARIATION : Fennel seeds can be used in place of walnuts

Source : The Basics of Italian Cuisine
Cuisine : "Italian"
Yield : "1 cake"

NOTES : Castagnaccio is a medieval recipe from Tuscany. Traditionally
made during the winter months, every city had its own recipe.

Contributed to the FareShare Gazette by Fatima; 7 January 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 41 Calories; 3g Fat (66.2% 
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
 

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