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https://www.raiplay.it/programmi/esem... - Faithful to her homeland, Katia prepares Tuscan castagnaccio. The recipe is very easy and quick but the quality of the raw material is essential for its success: the chestnut flour must be fresh so that it can best express its natural sweetness. To accompany the dessert, Katia also prepares a rum cream, because the rich, full-bodied flavor, with spicy notes, caramel and molasses of the rum pairs very well with the less strong and sweetish flavor of the chestnut. Gluten-free, castagnaccio is suitable for celiacs. Ingredients: 100 g of raisins, 80 g of walnuts, 80 g of pine nuts, 1 sprig of rosemary, 600 ml of water, 500 g of chestnut flour, 40 ml of extra virgin olive oil, 20 g of brown sugar, 5 g of fine salt, extra virgin olive oil For the rum cream: 500 ml of whole milk, 140 g of sugar, 20 g of corn starch, 30 g of 00 flour, 5 egg yolks, 50 ml of rum, the zest of half a lemon, 1 vanilla pod Cooking: 180°C for 25 minutes