Castagnacciois a traditional Tuscan cake made with chestnut flour, water and extra virgin olive oil. Although pine nuts and rosemary are the most common “additional” ingredients, you can find also many local or original formulas. Chiara Brandi, for example, has made a yummy castagnaccio using Garfagnana DOP chestnut flour, grated peel of one orange and chopped hazelnuts. Here is her recipe.
250g of chestnut flour
a pinch of salt
extra virgin olive oil
three tablespoons of chopped hazelnuts
grated peel of one orange
Knead the flour with the water and a pinch salt until the dough is uniform. Grease a baking pan with extra virgin olive oil and add the mixture. Top with the chopped hazelnuts and the grated orange peel. Add a drizzle of extra virgin olive oil and cook at 180°C for 20 minutes.