Ingredients:

  • 300 gr of chestnut flour
  • 50 gr of raisins
  • 30 gr of pine nuts
  • 150 gr of white sugar
  • Rosemary to taste
  • 2 glasses of lukewarm water
  • 2 tbsp of Tuscan Extra Virgin Olive Oil
  • Salt to taste

Preparation:

  1. Soften the raisins in a glass of lukewarm water. In the meantime, sift the flour and mix it with the other glass of water, using a whip to get a soft and dense mixture.
  2. Combine the pine nuts, the squeezed raisins, some rosemary and a pinch of salt. Mix well and add EVO oil.
  3. Oil a round baking tray and pour the mixture into it. Decorate the surface with pine nuts, raisins, and rosemary. Bake it at 180° C for 40 minutes. Castagnaccio will be ready when the surface is crisp and blackish. Serve it warm.