Castagnaccio cake, my way …

Castagnaccio my way!

Well if you browse in the net there are so many recipes of the famous so called Castagnaccio, which is actually just a very simple chestnut flour dessert.

Traditionally is not “sweet” because the flour is already very tasty.

And traditionally there is also some extra virgin olive oil added before baking it.

The traditional recipe would need pine nuts, but I didn’t have at home so I just used a few walnuts.

It is an absolutely easy dessert and so quick! Just 40 minutes in the oven at 180°C.

So what do we need to do?

Ingredients: chestnut flour, water, dried raisins, pine nuts (here walnuts), rosmery.

In a bowl mix 250 g of flour with around half a litre of water.

It should become a liquid mix. So stirr and add the water little by little.

On one side just pour and keep for a few minutes the raisins in some warm water to soften them. Then add them to the flour.

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Prepare the baking-pan with some paper not to stick the cake once cooked. A glass one is fine or even in metal.

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Pour the liquid in the baking-pan. (the level of the liquid should be less than two centimetres high so that once cooked it will be around one centimetre) Add some pieces of walnuts and the rosmery topping.

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Put the baking-pan in the oven already switched on and cook at around 180° C for minimum half an hour, even fourty minutes.

Try with the stick to see if it is still liquid in the middle. It should remain soft anyway.

And enjoy!

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It is amazing even cold, so later just store it in your fridge and enjoy it fresh!

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Cream topping if you like. Me I am not a real cream fan.

And thanks again to be here! I am writing for you all …

See you soon …

Thanks …

Barbara

 

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Brown rice risotto with courgette and eggs

Dear readers,

back here again … in a grey day here in Florence …

Today another simple recipe. Quite quick to make: brown rice risotto with courgette and eggs.

Let’s start with boiling the brown rice, not too much water because we ideally would like it all to evaporate in the end, or almost all of it.

While the rice is cooking, in a sauce pan just stirr in some extra virgin olive oil one red onion cut in small pieces (if you wish also with some pieces of garlic).

Once the onion starts to cook add some courgettes cut in small pieces (or cubes if you prefer).

Once the courgettes start to become soft enough (just no more crunchy), add the rice previously cooked, with its residual water (if there is any). And stirr. Lower the flame if necessary.

Let all the ingredients melt well together and get drier.

At this point pour one egg first stirred.

Stirr well to let the egg cook and become a liaison for the whole dish.

And that’s it!

If you wish to add spices like ginger in powder or pepper … but even just some extra virgin olive oil could be enough.

Enjoy!

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And thanks again for reading me …

See you next …