Tuesday, September 30, 2008

The Joy of Chestnuts: Castagnaccio

"Castagnaccio" and online friend suggests as a use for my chestnut flour. "Great," I think. "I've never made one of those. This will be fun."

Its an interesting recipe with chestnut flour, water, olive oil (I used lemon infused), rosemary, raisins, walnuts and piñon. You drizzle oil on the top then bake:

Then you put it in your mouth and get this:

And then you swallow and get this:

Needless to say I won't be posting the recipe. Tyler dubbed this the worst dessert since the infamous rosewater trifle disaster of 2006.

Since some of our customers read this blog, I thought I would share that we have a nice selection of chestnut ingredients at the store...just don't ask me to give you any recipes.


Manggy said...

Well, the smoky taste reminiscent of bacon is pretty much what is missing from *all* desserts, isn't it? ;) No, seriously, sorry to hear about the castagnaccio. Does the chestnut flour not taste normal on its own? Do you now think its primary purpose is for savory applications?
If you could make chestnut puree (er... creme de marrons?) out of it (using chestnut oil, I would suppose), that would extend its applications further...

Gfron1 said...

I also made a pizza dough out of it which was great. I'm sure it can find its way into a pastry crust as well. I just thought something sweet and yummy might find its way out of this box of flour...maybe not.

Anonymous said...

Oh thank goodness - way back in junior high school our french class had a party and someone made a chestnut dessert with that canned chestnut paste. I remember it being disgusting and thought it was just me. Anything with chestnuts has been a turn off since, including dressing/stuffing.

I will admit that I bought some candied chestnuts from ChefShop once a few years ago (the packaging was so beautiful - I still have the box) and I did manage to eat those.