Baldino or Castagnaccio
|300 g of chestnut flour||Half a liter of water||1 sprig of rosemary|
|1 generous handful of pine nuts||1 handful of shelled walnuts|
|Extra virgin olive oil||1 pinch of sea salt|
*Ingredients for 4 people
Dish type: Dessert
Cooking time: as needed
It was one of the few desserts that even poor people in mountainous areas could afford.
Put the 300 g of flour in a tureen, sifting it beforehand. Add salt and slowly, stirring with a whisk, the cold water so that a fairly liquid mixture without lumps is created. Leave to stand for half an hour. Stir-fry for 1 minute 3 tablespoons of olive oil together with the sprig of rosemary, in order to obtain a lightly flavoured oil that you will pour on the bottom of a rather low pan, with the rosemary itself. I suggest removing this if you are taking old recipes, as there was no oil in Casentino in the 1800s, or it was very expensive. At this point, add all the ingredients taking care to sprinkle them on the bottom of the pan. After the resting time, pour the chestnut flour mixture into the baking tin, adding another 3 tablespoons of oil trying to sprinkle the cake, and bake for 30 or 40 minutes at 220°.