My version of the chestnut cake “castagnaccio” is salty and joins the flour almonds chestnuts, pumpkin and the shakty crury becoming a dish to be offered as an appetizer or during happy hour, accompanying it with a fruit and vegetable salad. I put in my salad seared rainbow coasts for 1 minute, Stark apple, raisins, pistachios, pine nuts, olive oil lemon salt.

The chestnut cake is a culinary specialty dell”Emilia Romagna, Liguria and Tuscany. The writer, journalist Cesare Marchi in his book “When we are at the table”, a journey through recipes, anecdotes and characters, said that:

The Tuscans, with their culinary specialties, have colonized several cities, among them one in particular: Milan. Six thousand of bars in the city and the province, mostly from Tuscany were: first, second, third generation. The figure of the seller of chestnut cake was very beloved by children of Milan in the early twentieth century, they called him familiarly “Gigi of the gnaccia”

Ingredients for 6 people:

  • 100 g flour chestnuts
  • 120 g almonds
  • 80 golden flax seed
  • 15 ml oil
  • 177 g pumpkin
  • 4 g dried tomatoes
  • 125 ml water
  • 2.5 g salt

Ingredients of Shakty curry:

  • 15 ml oil
  • 4 g dried tomatoes
  • 1 teaspoon raisins
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • a pinch cinnamon
  • 1/2 teaspoon grated fresh ginger

How to prepare the cake of chestnut

Chop all the Shakti curry ingredients.

Peel the pumpkin, remove the seeds and inner filaments, cut into small pieces, blend it with water, salt and curry Shakty.

Reduce flour almonds and flax seeds using a mixer pulse mode.

Combine almonds and flax seeds chopped chestnut flour, stirring well.

Combine the dry ingredients pumpkin smoothie.

Pour the batter into the mold from the oven lined with parchment paper.

Sprinkle with pine nuts and bake at 180 ° C for about 25 minutes.

It can be eaten warm or cold.

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