Castagnaccio con Lardo (Chestnut Cake with Fat Back) (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 cups chestnut flour |
2 tablespoons sugar |
1/4 cup walnut pieces |
2 cups milk |
2 tablespoons extra virgin olive oil |
2 tablespoons plus 1 tablespoon chopped fresh rosemary leaves |
1/4 pound lardo, pork fatback, finely chopped |
1/4 pound prosciutto, finely chopped |
2 cloves fresh garlic, finely chopped |
1 tablespoon freshly ground black pepper |
Directions:
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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