Ingredients
The following ingredients have 12 Servings
- 500 gms – 4 cups chestnut flour
- 800 ml – 3 1/3 cup water
- 50 gms – ¼ cup granulated sugar (optional)
- 40 gms – 1 ½ oz. pine nuts
- 150 gms – 5 oz. raisins (softened in warm water and drained)
- 1 sprig fresh rosemary
- 1 pinch of salt
- Extra virgin olive oil
Instruction
- Sift the chestnut flour and mix it with the salt and sugar – if using any,
- Slowly add the water, half the raisins and half the pine nuts. Mix well.
- Grease a 25x40 cm (10x15 inches) tin with extra virgin olive oil and pour the batter in it.
- Add the remaining raisins and pine nuts and rosemary.
- Drizzle with extra virgin olive oil.
- Bake in a pre-heated oven at 180°C – 355°F for about 35 minutes, or until dry on the top and still soft inside.
- Let it cool down, then cut into squares and serve plain or with ricotta or a drizzle of chestnut honey.
