{"id":26415,"date":"2022-10-12T13:13:37","date_gmt":"2022-10-12T11:13:37","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/?post_type=recipe&p=26415"},"modified":"2022-10-12T16:44:38","modified_gmt":"2022-10-12T14:44:38","slug":"castagnaccio-chestnut-cake","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/castagnaccio-chestnut-cake\/","title":{"rendered":"Castagnaccio (chestnut cake)"},"content":{"rendered":"

Ingredients for 10 people: 600g of new chestnut flour, 100g of pine nuts, 1 sprig of rosemary, olive oil and salt. Procedure: Slowly mix the flour with cold water, along with a pinch of salt. Work the pine nuts and a few leaves of rosemary into the mixture. The batter must be fairly liquid so it can be poured into a greased baking dish. Bake in a hot oven (180\u00b0C) until it has a chestnut brown color and the crust is nice and crunchy. Be careful not to overcook it or it will be dry. Serve warm.<\/p>\n","protected":false},"author":1,"featured_media":65623,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[140],"class_list":["post-26415","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-dessert"],"acf":{"vt_facebook":"","vt_fonte":"Ristorante Enoteca Del Duca","vt_image":false,"vt_instagram":"","vt_twitter":""},"yoast_head":"\nCastagnaccio (chestnut cake) - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Castagnaccio (chestnut cake) - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Ingredients for 10 people: 600g of new chestnut flour, 100g of pine nuts, 1 sprig of rosemary, olive oil and salt. 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