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Castagnaccio and ricotta cheese is a dessert that combines tradition and the sweetness of autumn flavours in a mouth-watering embrace.
This rustic cake, made with chestnut flour, has a soft and moist texture, perfectly balanced by the creaminess of fresh ricotta.
The castagnaccio, traditionally enriched with walnuts and rosemary, becomes even more irresistible thanks to the addition of a layer of ricotta cheese, which gives it a delicate touch and an enveloping flavour.
This dessert is ideal to end a meal in a simple yet refined way, perhaps served with a dusting of icing sugar or a drizzle of honey.
Perfect for any occasion, castagnaccio e ricotta is a delicious way to celebrate the authentic flavours of the season and surprise guests with a dessert that combines the rusticity of tradition with the freshness of the ingredients.
Place the chestnut flour with a pinch of salt in a bowl and pour in the milk, stirring continuously with a small whisk until the mixture is lump-free.
Pour the mixture into a well-buttered cake tin, knead the ricotta with the sugar and lemon zest, gradually incorporating 2 tablespoons of liqueur.
When the mixture is soft and creamy, place it on the chestnut cake, levelling the cream with the back of the spoon. drizzle with a little oil and bake in a preheated oven at 180 degrees for 40 minutes. Leave to cool and serve.