Florentine castagnaccio
Instructions
In a bowl put the chestnut flour, 4 tablespoons of olive oil, sugar and a little salt.
Mix thoroughly and add, stirring constantly with a wooden spoon, 900 g cold water.
It must be a batter with no lumps.
Grease a cake tin, drizzle it with breadcrumbs and pour the batter in a layer of 2 cm in height, Sprinkle the surface with Rosemary, pine nuts and sultanas previously softened.
Pour 2 tablespoons oil.
Bake at 200 degrees and bake for 50 minutes.
Ingredients and dosing for 4 persons
- 400 g of chestnut flour
- 3 tablespoons of granulated sugar
- 2 tablespoons of sultanas
- 2 tablespoons of pine nuts
- 1 sprig of fresh rosemary
- Butter
- Breadcrumbs
- Olive oil extra virgin
- Salt