Castagnaccio con Lardo (Chestnut Cake with Fat Back)

• 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

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, place flour, sugar and walnuts.
3. Add 1/2 cup cold milk and slowly add the rest of the milk, stirring constantly to avoid lumps forming in the batter.
4. Grease a 9-inch, non-stick baking pan with 1 tablespoon oil and pour in the batter.
5. Drizzle the top with the remaining oil and distribute 2 tablespoons rosemary evenly over the top.
6. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
7. While castagnaccio is cooking, combine the lardo, the remaining 1 tablespoon rosemary, prosciutto, garlic and freshly ground black pepper to taste.
8. Stir well to combine and set aside.
9. Remove castagnaccio and serve warm with a thin layer of lardo spread on top.

flour, sugar, walnut pieces, milk, extra virgin olive oil, rosemary, pork fatback, garlic, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/mario-batali/castagnaccio-con-lardo-chestnut-cake-with-fat-back-recipe.html (may not work)