750 ml water
500 gr chestnut flour
100 gr pine nuts
Rosemary (some leaves)
80 gr raisins (softened in warm water)
Salt
6 tbsp extra virgin olive oil

Hit the oven to 200 degrees. Sift flour in a bowl, add a generous pinch of salt and add water stirring with a whisk until mixture is smooth. Put 2/3 of drained raisins and pine nut and mixing well. Oil a baking dish ( diameter of 40 cm) with four tablespoons of extra virgin olive oil, pour the mixture and scatter the surface with the rosemary and the rest of raisins and pine nuts. Sprinkle with the others two tbsp of oil and baking for 30 minutes, until surface will cracks and fruits golden.

FacebookTwitterGoogle+Share

Chiara Tomassetti

Comments are closed.