CastagnaccioIngredients for 4 people

320 g of chestnut flour
1 rosemary sprig
40 g of pine nuts
40 g raisins
extra virgin olive oil



Put the raisins in a bowl, cover with warm water and let soak for 15 minutes. Put in a bowl the chestnut flour and pour slowly, stirring, cold water and 2 tablespoons of olive oil until the mixture is smooth and without lumps. If you want, you can also add 2 tablespoons of granulated sugar.
Grease a baking dish with 1 tablespoon of oil, pour the mixture, adding also the raisins, drained and squeezed, the pine nuts, the rosemary needles and 2 other tablespoons of oil.
Bake at 180 ° C for about one hour, until the surface is dry and dark. The chestnut cake can be served warm or cold.