Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Castagnaccio, con crema di ricotta e fichi secchi ripieni di noci

Castagnaccio with Ricotta Cream and Walnut-Stuffed Dried Figs

Name: Castagnaccio with Ricotta Cream and Walnut-Stuffed Dried Figs
Total time: 2700 s
Yield: Serves 4 to 5 servings
Ingredients: 2 3/4 cups chestnut flour (about 350 grams); 1 2/3 cups cold water (about 400 grams); 1 cup walnut halves (about 100 grams); 5 dried figs (for the batter); 2/3 cup raisins, soaked (about 100 grams); 1 pinch salt; 1 teaspoon sugar; 1 sprig fresh rosemary; 4-5 tablespoons extra virgin olive oil; 1 1/4 cups whole milk ricotta (about 300 grams); 2 tablespoons brown sugar; 1 small packet pine nuts

Lida Cecchini @Mdg9117

This is my castagnaccio, made with dried figs from my garden, raisins, and walnuts, served with a ricotta cream and dried figs stuffed with walnuts, prepared by my husband.

Lida Cecchini @Mdg9117

This is my castagnaccio, made with dried figs from my garden, raisins, and walnuts, served with a ricotta cream and dried figs stuffed with walnuts, prepared by my husband.

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Ingredients

45 minutes

Serves 4 to 5 servings

2 3/4 cupschestnut flour (about 350 grams)
1 2/3 cupscold water (about 400 grams)
1 cupwalnut halves (about 100 grams)
5dried figs (for the batter)
2/3 cupraisins, soaked (about 100 grams)
1 pinchsalt
1 teaspoonsugar
1 sprigfresh rosemary
4-5 tablespoonsextra virgin olive oil
1 1/4 cupswhole milk ricotta (about 300 grams)
2 tablespoonsbrown sugar
1small packet pine nuts

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Steps

45 minutes

1

In a bowl, add the sifted chestnut flour to remove any lumps. Gradually whisk in the cold water, mixing well to create a smooth batter without lumps.
2

Add the pinch of salt, the teaspoon of sugar, chopped figs, chopped walnuts (reserve a few walnut halves for the ricotta cream), and well-drained raisins. Mix everything together thoroughly.
3

Grease a baking pan (the size depends on how thick you want the castagnaccio; with these amounts, I used a 12 x 12 inch pan for a thinner cake) with extra virgin olive oil. Pour in the batter, sprinkle with rosemary and pine nuts, and bake in a preheated oven at 350°F (180°C) for about 30 minutes, until a dark crust forms on top.
4

To make the cream, mix the ricotta with two tablespoons of brown sugar. Once the castagnaccio is baked, let it cool slightly. Serve in portions with the ricotta cream and dried figs stuffed with walnuts.