Castagnaccio (5)
Instructions
Place to soften the raisins in a bowl with warm water.
Mix in a bowl the chestnut flour with a little salt and 3 tablespoons of the oil; add little by little cold water needed to get working with a whip, a batter not too thick and without lumps.
Add the pine nuts and raisins, drained and dried.
Pour the mixture into a mold freshly brewed from tart anointed with oil the rest where you previously placed the sprig of Rosemary; put it in the oven at 180 degrees and simmer for 45 minutes.
The cake is ready when it is dried and formed a crust on the surface.
Remove it from the form, remove the Rosemary and sprinkle the surface with pine nuts.
Ingredients and dosing for 4 persons
- 300 g of chestnut flour
- 50 g of sultanas
- 80 g of pine nuts
- 1 sprig of rosemary
- 4 tablespoons of olive oil extra virgin
- 1 pinch of salt