Recipe courtesy of Mario Batali
Castagnaccio con Lardo (Chestnut Cake with Fat Back)
Total:
1 hr 10 min
Active:
15 min
Yield:
4 servings
Level:
None
Total:
1 hr 10 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

  • 2 cups chestnut flour
  • 2 tablespoons sugar
  • 1/4 cup walnut pieces
  • 2 cups milk
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons plus 1 tablespoon chopped fresh rosemary leaves
  • 1/4 pound lardo, pork fatback, finely chopped
  • 1/4 pound prosciutto, finely chopped
  • 2 cloves fresh garlic, finely chopped
  • 1 tablespoon freshly ground black pepper

Directions

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.

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