I love reading and lately I’m really passioned about old recipes books.
If you like Italian cuisine, there’s a very old book teaching you the base of Tuscan cooking, including all the bases for italian and tuscan pasta sauces, maincourses (our secondi piatti), desserts and cakes. The book in question is from Pellegrino Artusi: La scienza in Cucina e l’Arte di mangiar bene, in English: Science in the Kitchen and Art of eating Well, and if you like you can buy it here on Amazon.
My granny found her daily recipes on this book and I own her own copy in my library.
It’s a “lived” book, full of writings, notes and drawings.
I love in particular the recipe of Tuscan Chestnut Flour Cake, named Castagnaccio.
It’s a very simple cake that us Tuscans usually make in fall, tasting it in front of the fireplace, with a glass of “Novello” (very young wine) that’s never lacking during this period.
taste you chestnut flour, if it’s sweet and fresh it’ll be a very delicious cake without adding sugar; if it’s not very sweet, you can add 1 tbsp of mascobado cane sugar each 100gr of chestnut flour.
With this pudding you can also make pancakes.
Castagnaccio (Chestnut Flour Tuscan Cake)
75 cl cold water
Once this is done, soak it with 75cl of icy water, poured little by little, reducing it to a liquid gruel, in which you will throw a handful of whole pine nuts.
Add to the pine nuts chopped walnuts, raisins and also, on the top of the pudding, a few leaves of rosemary.
Take a baking tray and pour in the cream. Consider no more than 2cm high: Castagnaccio is much better when is low.
Cover the bottom with a thin layer of oil and spread over the pudding 2 tbsp of oil as well.