Chestnut Cake With Fat Back - {Castagnaccio Con Lardo}

Recipe Ingredients

2 cups	125g / 4.4oz	Chestnut flour
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Walnut pieces
2 cups	474ml	Milk
2 tablespoons	30ml	Extra-virgin olive oil
3 tablespoons	45ml	Chopped fresh rosemary leaves - divided
1/4 lb	113g / 4oz	Lardo, pork fatback - finely chopped
1/4 lb	113g / 4oz	Prosciutto - finely chopped
2		Fresh garlic cloves - finely chopped
1 tablespoon	15ml	Freshly-ground black pepper - or to taste

Recipe Instructions

Preheat oven to 375 degrees. In a large mixing bowl, place flour, sugar and walnuts. Add 1/2 cup cold milk and slowly add the rest of the milk, stirring constantly to avoid lumps forming in the batter.

Grease a 9-inch, non-stick baking pan with 1 tablespoon oil and pour in the batter. Drizzle the top with the remaining oil and distribute 2 tablespoons rosemary evenly over the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

While castagnaccio is cooking, combine the lardo, the remaining 1 tablespoon rosemary, prosciutto, garlic and freshly ground black pepper to taste. Stir well to combine and set aside. Remove castagnaccio and serve warm with a thin layer of lardo spread on top.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B17) - from the TV FOOD NETWORK

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