Dolce al latte: Castagnaccio con latte per una variante cremosa

Milk-based dessert: Castagnaccio with milk for a creamy twist

Castagnaccio is a traditional Tuscan dessert that evokes the rustic flavors of "cucina povera" (peasant cooking). This variation with milk adds a creamy touch, making the dessert even softer and more delicious. If you are looking for a different way to enjoy the classic castagnaccio dessert, this recipe is perfect for you.

 

🔥 240 Kcal per serving
🎯 Difficulty: Easy
⏱️ Preparation: 15 min
🍳 Cooking: 30-40 min
💰 Cost: Low

GLUTEN-FREE

 

Castagnaccio with milk is a creamy and inviting twist on the classic Tuscan dessert, perfect for those seeking a simple yet flavorful treat. Try this recipe to bring a piece of tradition to the table with a modern touch.

INGREDIENTS

To prepare an authentic castagnaccio, you will need:

  • 300 g of chestnut flour
  • 300 ml of whole milk
  • 500 ml of water
  • 50 g of pine nuts
  • 50 g of raisins
  • 3 tablespoons of extra virgin olive oil
  • 1 sprig of rosemary
  • A pinch of salt

 

    PREPARATION

    1. sift the chestnut flour: Start by sifting the flour into a large bowl.
    2. mix milk and water: In a separate bowl, mix the milk with the water. Add the liquid to the flour a little at a time, whisking to avoid lumps.
    3. add raisins and pine nuts: Incorporate the raisins (previously soaked) and half of the pine nuts, leaving the other half for garnish.
    4. pour the batter: Grease a baking pan with oil and pour in the batter, leveling it with a spatula.
    5. garnish and bake: Garnish with the remaining pine nuts and the sprig of rosemary. Bake in a preheated oven at 180°C for about 30-40 minutes, until the surface is golden and crispy.

    VARIATIONS AND TIPS

    • vegan version: Replace the whole milk with almond or rice milk for an equally delicious vegan version.
    • add walnuts: For an extra touch, add chopped walnuts to the batter.
    • stone-ground chestnut flour: for a true castagnaccio, you need a high-quality chestnut flour stone-ground on a genuine natural stone - take a look at our chestnut flour made from Tuscan chestnuts

    ADVICE

    • with chestnut honey: A drizzle of chestnut honey adds a natural sweetness that pairs perfectly with the flavor of the castagnaccio.
    • with plain yogurt: Serve the castagnaccio with a dollop of plain yogurt for a fresh and creamy contrast.

     

    Visit our online shop to discover our selection of chestnut flours and other traditional Tuscan products!

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    Discover La Fenice's products

    The La Fenice traditional range: the essence of the Marrone del Mugello PGI

    The traditional range of the La Fenice Farm brings together the products that best represent our production philosophy: simple ingredients, artisanal processing, and certified quality. At the heart of it all is the Marrone del Mugello PGI (chestnut), organically grown in our chestnut grove in Vicchio del Mugello, in Tuscany.

    In this selection, you will find the pillars of our production: our La Ferté natural stone-ground chestnut flour, our spreadable creams in classic and cocoa varieties, organic dried chestnuts, chestnuts in aromatic syrup, and whole and broken marrons glacés.

    Fully controlled supply chain, from the woods to your table

    What makes the traditional range unique is our fully controlled supply chain: we grow the chestnuts, harvest them by hand, process them in our workshop, and ship them directly to your home. All products are gluten-free and contain no additives. By choosing La Fenice, you support a family-run farm and the biodiversity of the Tuscan region.

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