Castagnaccio with red grapes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chestnut flour |
| 2 | tablespoons | Sugar |
| ¼ | cup | Walnut pieces |
| 2 | cups | Milk |
| 2 | tablespoons | Virgin olive oil |
| 2 | tablespoons | Chopped fresh rosemary |
| Leaves | ||
| 2 | cups | Red grapes, seedless |
| 1 | cup | Sugar |
Directions
MOLTO MARIO #MB5725
Preheat oven to 375 degrees F.
In a large mixing bowl, place flour, sugar and walnuts. Add ½ cup cold milk and slowly add rest of milk, stirring constantly to avoid lumps to form in batter. Grease pan with 1 tablespoon oil and pour in batter. Drizzle top with remaining oil and distribute rosemary evenly over top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean.
While castagnaccio is cooking, place grapes and sugar in a small saucepan over medium heat. Cook until quite soft and bubbly, about 10 minutes.
Remove castagnaccio and serve either warm or cool with grape sauce.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage