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Ingredientes
- 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
- 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.
- 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.
- 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.
- 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% |
