- 200g of chestnut flour 250g
- water 50g of extra virgin olive oil a pinch of salt
- zest of half an orange
- a teacup of raisins
- a couple of handfuls of pine nuts
These doses are good for a pan approximately 25cm in diameter. This is very important: the goodness of the chestnut is highly dependent on its thickness, which should be about half a centimeter or so. If it is too thin, you end up with a sort of flattened fried. If, however, is too often will eat anything but pleasant. After years of preparation, these are the right dose for my pan. Probably with your need to do some experimentation.
Wash and soak the raisins in a little 'warm water and brandy for at least 15 minutes.
Preheat the oven to a temperature of 180 ° C.
If you work by hand, sift the flour, chestnuts, mischiateci a pinch of salt and start adding a bit 'of water, initially low. To incorporate it well until you obtain a batter smooth and homogeneous without lumps. Now add the remaining water and incorporate well. Also add the oil and stir until completely incorporated and will also have obtained a mixture is too thick and beautiful finish. Add the grated orange peel, well taking care not to grate the white part too.
If you use a food processor, everything is easier. Put the robot in the water, oil and grated orange rind and mix well. Add the flour and a pinch of salt, and stir until the mixture is homogeneous.
Now, savor. The taste obviously depends greatly on the quality of the flour and oil. The best time to do cascagnaccio is during the winter. The more one goes towards the spring, more flour may become bitter. In this case, add 3-4 teaspoons of sugar. I do not know if this also happens with the flour that you buy the supermarket, but I guess so. I usually use flour milled in a mill artisan.
Add the raisins to the mixture, after removing the water and brandy in which it was soaked.
Wash and soak the raisins in a little 'warm water and brandy for at least 15 minutes.
Preheat the oven to a temperature of 180 ° C.
If you work by hand, sift the flour, chestnuts, mischiateci a pinch of salt and start adding a bit 'of water, initially low. To incorporate it well until you obtain a batter smooth and homogeneous without lumps. Now add the remaining water and incorporate well. Also add the oil and stir until completely incorporated and will also have obtained a mixture is too thick and beautiful finish. Add the grated orange peel, well taking care not to grate the white part too.
If you use a food processor, everything is easier. Put the robot in the water, oil and grated orange rind and mix well. Add the flour and a pinch of salt, and stir until the mixture is homogeneous.
Now, savor. The taste obviously depends greatly on the quality of the flour and oil. The best time to do cascagnaccio is during the winter. The more one goes towards the spring, more flour may become bitter. In this case, add 3-4 teaspoons of sugar. I do not know if this also happens with the flour that you buy the supermarket, but I guess so. I usually use flour milled in a mill artisan.
Add the raisins to the mixture, after removing the water and brandy in which it was soaked.
Pour into a baking pan large extra virgin olive oil: it must not simply be brushed, the compound will almost float on oil.
pour in the mixture. Pour on the surface of some chestnut olive oil extra virgin olive oil, and sprinkle evenly over the pine nuts. Tell
for 20-25 minutes, until it is well-burnished surface. Let it cool, c. .. a good appetite.
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