Tuscan Chestnut Cake


This month’s recipe too pertains to the Florentine tradition, and is inspired to the main “season fruits”, the chestnuts. In fact, the “Tuscan Chestnut Cake” has always been prepared with the chestnut flour.

Serves 4 people:
Chestnut flour: 1/2 kg, salt: 1 pinch, water: to taste, olive oil, shelled nuts: 1 hg, pine nuts: 1/2 hg, rosemary needles.

Put in a bowl the sieved chestnut flour with a pinch of salt and add water mixing all until it becomes a cream. Add the nuts, the pine nuts and the rosemary needles. Grease a cake tin with oil and arrange the paste in it so that it reaches the height of a finger. Pass a little oil on the surface and put the tin in the oven at a medium temperature, until a light crust appears on the surface of the cake (about 1 \2 hour).


Chiavi: ,

Commenti (0) | March 16, 2010

Lascia un commento



Search
Agriturismo
in Tuscany:

Region

Province
Guests


  

  

Other Tourist Useful Links

Search
Hotel
in Tuscany:

Region


Province

Since 1997 ... Toscana Newsletter

Toscana Newsletter: Start your virtual journey to Tuscany today by signing up to read our popular monthly Newsletter from Tuscany. Read about the festivals, events, traditions,itineraries and try our Tuscan recipes. Subscribe


Copyright © 2011 4Tourism s.r.l - All rights reserved.
4Tourism s.r.l società unipersonale Via S.Antioco 70 - 56021 Cascina (PI) Codice Fiscale 01618980500 - Partita Iva 01618980500
Numero R.E.A 141307 - Registro Imprese di PISA n. 01618980500 Capitale Soc. € 10.000,00 i. v.