Castagnaccio (2)
Instructions
Dissolves the flour with the milk and give a fairly thick batter that you add the other ingredients.
Buttered a pan after of a suitable size (with these doses I use a 15 x 25 cm-the castagnaccio should be 3 cm thick), pour the batter, you anoint two tablespoons of olive oil extra virgin and fires at 180/190 degrees for about an hour.
The surface becomes dark brown, cracked, crusty.
Sometimes before I bake fresh rosemary leaves.
Ingredients and dosing for 8 persons
- 500 g of chestnut flour
- 200 g of sugar
- 100 g of sultanas
- 100 g of pine nuts
- 3 cups of milk
- 1 pinch of salt
- 2 tablespoons of olive oil extra virgin
- Some leaves of fresh rosemary (optional)