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Receta Chestnut Cake With Fat Back (Castagnaccio Con Lardo)

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Raciónes: 4

Ingredientes

Cost per serving $1.14 view details
  • 2 c. chestnut flour
  • 2 Tbsp. sugar
  • 1/4 c. walnut pcs
  • 2 c. lowfat milk
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. minced fresh rosemary leaves divided
  • 1/4 lb lardo, pork fatback finely minced
  • 1/4 lb prosciutto finely minced
  • 2 x fresh garlic cloves finely minced
  • 1 Tbsp. freshly-grnd black pepper or possibly to taste

Direcciones

  1. Preheat oven to 375 degrees. In a large mixing bowl, place flour, sugar and walnuts. Add in 1/2 c. cool lowfat milk and slowly add in the rest of the lowfat milk, stirring constantly to avoid lumps forming in the batter.
  2. Grease a 9-inch, non-stick baking pan with 1 Tbsp. oil and pour in the batter. Drizzle the top with the remaining oil and distribute 2 Tbsp. rosemary proportionately over the top. Bake for 45 min, or possibly till a toothpick inserted in the center comes out clean.
  3. While castagnaccio is cooking, combine the lardo, the remaining 1 Tbsp. rosemary, prosciutto, garlic and freshly grnd black pepper to taste. Stir well to combine and set aside. Remove castagnaccio and serve hot with a thin layer of lardo spread on top.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 160g
Recipe makes 4 servings
Calories 192  
Calories from Fat 100 52%
Total Fat 11.46g 14%
Saturated Fat 2.43g 10%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 65mg 3%
Potassium 295mg 8%
Total Carbs 14.85g 4%
Dietary Fiber 1.3g 4%
Sugars 12.74g 8%
Protein 8.59g 14%
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