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Florentine recipe at Casa Rovai bed and breakfast: il castagnaccio

Castagnaccio is a very special cake made with chestnut flour and therefore particularly  suitable  in winter time..

Preparation time: 20 minutes.
Cooking time: 30 minutes.

  • 400g chestnut flour.
  • 4 tbsp extra-virgin olive oil.
  • 2 tbsp sugar
  • Salt.
  • 100g raisins.
  • 50g pinenuts.
  • 50g walnuts.
  • Rosemary.

Sift the chestnut flour into a mixing bowl and gradually add 500ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon. Soak the raisins and squeeze out the excess water. Add two tablespoons of oil, sugar and pinch of salt.. Pour the mixture into a baking dish (typically rectangular) oiled (the cake should usually be about 1cm high), sprinkle with pinenuts, chopped walnuts, some rosmary leaves on top and drizzle 2 tablespoon of oil over. Put in the oven for thirty minutes.
Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold.

 

Florentine recipe for our b&b coddled guests

Florence-Tattoo-ConventionTypical Florentine recipe, prepared by all the bakeries and pastry shops in Florence during the harvest in September and October, and exclusively in this time of  theyear, by Mrs. Anna, for our coddled guests!

  • Preparation time: 30 minutes.
  • Raising time for dough: 2 hours.
  • Cooking time: 1 hour.
    For the dough:

  • 25g dried yeast.
  • 400g plain white flour.
  • 4 tbsp extra-virgin olive oil.
  • 200g sugar.Salt.
    To garnish:

  • One kg black grapes (Canaiolo)
  • Sugar.
  • Extra-virgin olive oil

Dissolve the yeast in a little tepid water and add to the flour, oil, two tablespoons sugar and a pinch of salt in a large bowl.

Mix together rapidly, form into a round ball, cover the bowl with a cloth and leave to rise in a warm place for two hours.Remove the grapes from their individual stalks (using small, black wine grapes and not the larger, table variety), put in a colander, wash and leave to dry.

Divide the dough in two and roll out into rectangles the same size as the baking tray you are using. Put one piece in the greased tray and top with 700 gr of the grapes.

Sprinkle with a little sugar and put the second rectangle of dough on top. Cover with the remaining grapes, oil and sugar.

Put in the oven at 180°C. and cook for about 1 hour.

 
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