Castagnaccio recipe with Arturo Dori chef

chestnut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour maintains a nutty flavor while being lower in carbs.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and add a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for baking.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried apricots provide a similar sweetness at a lower cost.

Preheat the oven to 180°C (350°F).

In a large bowl, combine chestnut flour and salt.

Slowly add water while whisking to avoid lumps.

Stir in olive oil until the batter is smooth and pourable.

Fold in raisins and pine nuts into the batter.

Grease a baking dish with olive oil.

Pour the batter into the greased baking dish.

Sprinkle rosemary and additional pine nuts on top.

Bake for 30-40 minutes until the top is firm and slightly golden.

Remove from the oven and let cool for a few minutes.

Slice and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens