Panigaccio with Herb-infused Olive Oil

Ingredients

• 2 cups (250g) chestnut flour 2 cups (250g) chestnut flour
• 1 teaspoon salt 1 teaspoon salt
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the chestnut flour and salt.
2. 2.
   Gradually add the warm water to the flour mixture, stirring continuously until a smooth batter forms.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes.
4. 4.
   In a small saucepan, heat the olive oil over low heat. Add the minced garlic, rosemary, thyme, and parsley. Cook for 2-3 minutes, stirring occasionally, until the herbs release their aroma. Remove from heat and set aside.
5. 5.
   Preheat a testo or a non-stick skillet over medium heat.
6. 6.
   Pour a ladleful of the batter onto the heated testo or skillet, spreading it evenly to form a thin round flatbread.
7. 7.
   Cook the Panigaccio for 2-3 minutes on each side, until golden brown spots appear.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   Serve the Panigaccio warm, drizzled with the herb-infused olive oil.

Treat your ingredients with care...

• Chestnut flour — Ensure that you are using high-quality chestnut flour for the best flavor and texture. If you cannot find chestnut flour, you can substitute it with a mixture of half all-purpose flour and half almond flour for a similar nutty taste.
• Testo or skillet — If you don't have a testo, you can use a non-stick skillet instead. Make sure the skillet is well-heated before pouring the batter to achieve a crispy crust.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese on top of the Panigaccio before serving.
• Experiment with different herb combinations in the infused olive oil to suit your taste preferences.
• Serve the Panigaccio with a variety of toppings such as cured meats, cheeses, roasted vegetables, or spreads like pesto or tapenade.
• Leftover Panigaccio can be stored in an airtight container and reheated in a toaster or oven for a quick snack or breakfast.
• If you prefer a thinner flatbread, you can adjust the amount of water in the batter accordingly.

Serving advice

Serve the Panigaccio as a starter or appetizer, accompanied by a selection of Italian antipasti such as olives, marinated vegetables, and cured meats. Alternatively, it can be enjoyed as a side dish with soups, stews, or grilled meats.

Presentation advice

To enhance the presentation, drizzle the herb-infused olive oil in an artistic pattern over the Panigaccio. Garnish with a sprig of fresh herbs, such as rosemary or thyme, for an elegant touch.