Tuscan castagnaccio
Prep 15 min · Difficulty Easy
Method
Heat the oven to 180°C. Soak the raisins in warm water with one tablespoon of Vin Santo.
Put the chestnut flour and salt in a bowl. Gradually add the measured water, stirring continuously to prevent lumps.
Add the raisins, half the pine nuts and half the chopped walnuts; stir again.
Oil a round baking pan generously with extra-virgin olive oil and pour in the batter.
Scatter over the remaining pine nuts and walnuts, add the rosemary sprig and drizzle with olive oil.
Bake for about 25–30 minutes, until the top is dry and covered with fine cracks. Serve warm or cold.
