Castagnaccio con Lardo (Chestnut Cake with Fat Back)

Name: Castagnaccio con Lardo (Chestnut Cake with Fat Back)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 473 milliliters chestnut flour; 2 Tbsps extra virgin olive oil; 2 Tbsps chopped fresh rosemary leaves; 2 cloves fresh garlic, finely chopped; 473 milliliters milk; 113 grams prosciutto, finely chopped; 2 Tbsps sugar; 59 milliliters walnut pieces; 113 grams lardo, pork fatback, finely chopped

Castagnaccio con Lardo (Chestnut Cake with Fat Back) is a gluten free recipe with 4 servings. One portion of this dish contains approximately 17g of protein, 31g of fat, and a total of 772 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you have walnut pieces, chestnut flour, extra virgin olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 375 degrees. In a large mixing bowl, place flour, sugar and walnuts.

Ingredients you will need

Walnuts

All Purpose Flour

Sugar

Equipment you will use

Mixing Bowl

Oven

Add 1/2 cup cold milk and slowly add the rest of the milk, stirring constantly to avoid lumps forming in the batter. Grease a 9-inch, non-stick baking pan with 1 tablespoon oil and pour in the batter.

Ingredients you will need

Milk

Cooking Oil

Equipment you will use

Baking Pan

Drizzle the top with the remaining oil and distribute 2 tablespoons rosemary evenly over the top.

Ingredients you will need

Rosemary

Cooking Oil

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

While castagnaccio is cooking, combine the lardo, the remaining 1 tablespoon rosemary, prosciutto, garlic and freshly ground black pepper to taste. Stir well to combine and set aside.

Ingredients you will need

Ground Black Pepper