Ingredients Jump to Instructions ↓

  1. 2 cups chestnut flour

  2. 2 tablespoons sugar

  3. 1/4 cup walnut pieces

  4. 2 cups milk

  5. 2 tablespoons extra virgin olive oil

  6. 2 tablespoons plus 1 tablespoon chopped fresh rosemary leaves

  7. 1/4 pound lardo, pork fatback, finely chopped

  8. 1/4 pound prosciutto, finely chopped

  9. 2 cloves fresh garlic, finely chopped

  10. 1 tablespoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. In a large mixing bowl, place flour, sugar and walnuts. 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. Drizzle the top with the remaining oil and distribute 2 tablespoons rosemary evenly over the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

  2. 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. Remove castagnaccio and serve warm with a thin layer of lardo spread on top.


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