Despite the 40°C in the shade, here we are, facing the final rush to cook, test, shoot and write the last recipes of my upcoming book. I left behind most of the winter recipes to the heat of August, I’ve always known I’m a crazy girl. So, before dealing with wild boar and hare, I decided to approach slowly to the autumn mood with one of my favorite desserts of the chestnut season, the Tuscan castagnaccio, a chestnut flour cake.
I’ve never figured out I could bake it in summer, although you can find the chestnut flour pretty much all year around in supermarkets, and it keeps perfectly in the freezer. So just before leaving for 3 days of idyllic holidays in the Amalfi Coast, I organized a dinner with a few friends to test some recipes from the book.
That’s how the story went: Mum what if we invite someone to test the fish recipes? Sure, sweetie, invite a few friends. And my father set the table for 18. This book is truly a family work, everyone is contributing with enthusiasm, generosity and a pinch of madness (or masochism), I can not wait to show you the final result.
But now, the unusual summer idea. I baked the chestnut cake, but I had to justify it somehow to my friends and turn it into a summer dessert. If you’re looking for something unusual, follow the old castagnaccio recipe you find here, then let it slightly cool and serve it warm cut into wedges or squares with a dusting of icing sugar and a scoop of pine nut or fiordilatte ice cream. I might be partial because I cannot resist to the warm – cold contrast, but I found it perfect to set the right tone at the end of a summer dinner, to turn an usual and creamy ice cream into something special.
Now back to the testing – cooking – writing – shooting process, but don’t miss out meeting on Monday with the Italian Table talk! Have a good weekend!