by Elaine Trigiani
In a mixing bowl, slowly add 2 cups of water to chestnut flour. Mix well to avoid lumps and form a runny batter. Add rosemary needles, pine nuts, walnuts, raisins, and salt to batter and mix well. (Save a few rosemary needles, pine nuts, and walnuts for the top.)
- 3 1/2 cups + 1 Tbsp. chestnut flour
- 1/4 cup olive oil
- 2 1/2 cups water (you won’t use all of it)
- 1/2 cup raisins
- 1/2 cup walnuts
- 1/4 cup pine nuts
- A pinch of salt
- Rosemary (needles from a 3-inch branch)
Pour batter into a well-oiled 9 x 13 inch pan. Drizzle olive oil over the top and sprinkle with the reserved rosemary and nuts. Bake at 350º F for about 30 minutes, or until it’s fairly dry and even beginning to crack around the edges.
Cool and cut into small rectangles to serve.
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