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Рецепт Chestnut Cake With Fat Back (Castagnaccio Con Lardo)

by Global Cookbook

Ингредиенты

2 c. chestnut flour 2 Tbsp. sugar 1/4 c. walnut pcs 2 c. lowfat milk 2 Tbsp. extra-virgin extra virgin olive oil

3 Tbsp. minced fresh rosemary leaves divided 1/4 lb lardo, pork fatback finely minced 1/4 lb prosciutto finely minced 2 x fresh garlic cloves finely minced 1 Tbsp. freshly-grnd black pepper or possibly to taste

Инструкции

1. Preheat oven to 375 degrees. In a large mixing bowl, place flour, sugar and walnuts. Add in 1/2 c. cool lowfat milk and slowly add in the rest of the lowfat milk, stirring constantly to avoid lumps forming in the batter.
2. Grease a 9-inch, non-stick baking pan with 1 Tbsp. oil and pour in the batter. Drizzle the top with the remaining oil and distribute 2 Tbsp. rosemary proportionately over the top. Bake for 45 min, or possibly till a toothpick inserted in the center comes out clean.
3. While castagnaccio is cooking, combine the lardo, the remaining 1 Tbsp. rosemary, prosciutto, garlic and freshly grnd black pepper to taste. Stir well to combine and set aside. Remove castagnaccio and serve hot with a thin layer of lardo spread on top.
4. This recipe yields 4 servings.

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