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By Elaine Trigiani
Il Castagnaccio Lorese - Castagnaccio of Loro Ciuffenna
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.