castagnaccio
chestnut flour crepe

generous 1 3/4 cups (250 g) chestnut flour

3 - 4 Tablespoons (40 ml) extra virgin olive oil

1 1/2 cups (375 ml) water

1/4 cup (25 g) raisins

1/4 cup (25 g) walnuts very roughly chopped

3 - 4 Tablespoons (25 g) pinenuts

pinch of salt

rosemary needles to taste

 

Sift the chestnut flour into a mixing bowl, add the salt and stir in the water for a very runny batter, mix well to avoid lumps. Stir in just over half the raisins, walnuts, pinenuts and rosemary saving the rest to sprinkle on top.

Pour the batter into a well oiled 9 x 13 inch pan or a 12" diameter pizza pan, drizzle with olive oil and sprinkle with the rest of the rosemary, nuts and raisins.

Bake at 350 F / 180 C for 30 minutes or until it’s fairly dry, has a few cracks in the surface and has pulled away from the edges of the pan.

Cool and cut into small rectangles to serve.

 

This is a wintertime treat made on Pratomagno, the highest peak in the valley of the Arno in Tuscany, and it's eaten as dessert but since it's not at all sweet it also makes a good snack with a glass of wine and a piece of cheese.