| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Chestnut flour |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Walnut pieces |
| 2 |
c |
Milk |
| 2 |
tb |
Virgin olive oil |
| 2 |
tb |
Chopped fresh rosemary leaves |
| 2 |
c |
Seedless red grapes |
| 1 |
c |
Sugar |
INSTRUCTIONS
Preheat oven to 375 degrees.
In a large mixing bowl, place flour, sugar and walnuts. Add 1/2 cup
cold milk and slowly add rest of milk, stirring constantly to avoid
lumps to form in batter. Grease pan with 1 tablespoon oil and pour in
batter. Drizzle top with remaining oil and distribute rosemary evenly
over top. Bake for 45 minutes, or until a toothpick pierced in the
center comes out clean.
While castagnaccio is cooking, place grapes and sugar in a small
saucepan over medium heat. Cook until quite soft and bubbly, about 10
minutes.
Remove castagnaccio from the oven and serve either warm or cool with
grape sauce.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5725)
Per serving: 352 Calories (kcal); 11g Total Fat; (26% calories from
fat); 4g Protein; 62g Carbohydrate; 17mg Cholesterol; 60mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat; 4 Other Carbohydrates
Recipe by: Mario Batali
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