Castagnaccio with Orange Salad




Rating: 4.91 / 5.00 (1672 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the tartelettes:










For the orange salad:






Instructions:

For the Castagnaccio with orange salad, first preheat the oven to 180 °C convection oven. Grease the tartlet molds well with butter.

Mix chestnut flour with water, maple syrup and olive oil. Lightly squeeze raisins and chop coarsely. Stir pine nuts, raisins and rosemary into the batter. Pour the batter into the molds and bake for 35-40 minutes.

Cut out orange fillets between the cell walls with a sharp knife. Squeeze the juice from the rest. Mix the fillets with the collected juice and honey.

Arrange orange salad on tartelettes and sprinkle each castagnaccio with orange salad with fresh rosemary, fresh mint and pine nuts.

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