Il Castagnaccio Lorese - Castagnaccio of Loro Ciuffenna
by
- 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.
Related Recipe Categories
Breads
Elaine Trigiani develops recipes, writes, and teaches olive oil tasting seminars and olive oil cooking classes in the United States and in Italy. |