Castagnaccio

Preparation

Into the Tuscan chestnut To prepare for before you put the raisins to soak in warm water to revive her and then proceed sifting the flour into a large bowl to remove any lumps.

After adding a generous pinch of salt, pour a little at a time in the water chestnut flour with added oil mix well with a whisk until the batter is well mixed and very soft.

Squeeze the raisins and dried well and add it to the mixture, along with the pine nuts.

Set aside a small amount of these three ingredients that will be needed to cover the surface of the chestnut cake before baking.

Place in a shallow roasting pan, a diameter of 25 cm, the oil, and then to brush them well taking care to cover the entire surface.

Then pour the mixture up about two inches tall.

Sprinkle the chestnut cake with the ingredients and set aside with rosemary.

The wood oven must be at a temperature of 200 ° -220 ° C.

Bake then your castagnaccio for 40 minutes.

Turn it from time to time.

In the oven you can bake at the same time Hello 2 trays of 25 cm each.

At the end of the chestnut should have a nice crust all cracked and a golden color.

Great for a snack autumn