Castagnaccio (7)
Instructions
In a bowl, then soften the raisins with warm water.
In a small bowl, using a whisk, mix the chestnut flour with a little salt and three tablespoons of oil, then add little by little cold water necessary to obtain a batter possibly free of lumps.
Add the pine nuts and raisins, drained.
Pour the mixture into a freshly prepared tart Pan greased with oil.
Put the baking tray in the oven at 180 degrees and simmer for about 45 minutes.
Once ready, sprinkle the surface of the cake with more pine nuts.
Ingredients and dosing for 4 persons
- 300 g of chestnut flour
- 50 g of sultanas
- 80 g of pine nuts
- 4 tablespoons of olive oil extra virgin
- Salt