Castagnaccio
Instructions
Sieved chestnut flour in a bowl and stirring with a whisk, pour the milk and two glasses of cold water.
You have to get a smooth and creamy.
Carefully fold by mixing sugar, a pinch of salt and three tablespoons of olive oil.
Oil a baking sheet brush round enough to contain the mixture of chestnuts not higher than two inches.
Sprinkle the surface of pine nuts and Rosemary and season with a little oil spilled.
Bake in preheated oven at 180 degrees for 40 minutes.
Serve cold.
Accompanying wines: Recioto Di Soave DOC, Val D'arbia Vin Santo DOC "Dolce" Aleatico Di Puglia DOC.
