After a too long summer we finely find them rolling on the roads like hedgehogs. Chestnuts are here! We like them in any version: grilled, boiled, or – in their flour form – as a pasta or a cake.
Being closed to Garfagnana, a main origin of chestnuts, the Luchesse have a unique traditional cake based on chestnuts flour. As you will not find it anywhere else, give it a try next visit or get a the flour in one of the local groceries.
400gr. Sweet Chestnuts flour100gr. Raisins, soaked in tepid water
50gr. Pine nuts
2 tea spoons of sugar
Zest of ½ an orange
Extra virgin olive oil
Pinch of salt
For serving: fresh ricotta cheese
In a bowl mix the chestnut flour, sugar, salt, orange zest and ½ liter of water.
Mix well until it turns into a smooth paste free of lumps.
Add 2 spoons of olive oil, mix well and set aside for 1 hour.
Purr the paste into an oven prove dish. Paste should be about 1 finger high.
Garnish above with Rosemary leaves, raisins (squeezed of water) and pine nuts.
Garnish the top with other 2 spoons of olive oil, and bake for about 40 min. on 180c.
Let cool, cut and serve with a fresh ricotta above.