TUSCAN CASTAGNACCIO

Preparation INGREDIENTS:
· 500 g chestnut flour
· 650 g water
· 100 g pine nuts
· 1 sprig of rosemary
· 80 g raisins
· 100 g walnut kernels
· 40 g extra virgin olive oil
· 5 g fine salt

To prepare Tuscan castagnaccio, first wash the raisins under cold running water, then soak them in a bowl of cold water for 10 minutes to rehydrate. Roughly chop the walnut kernels with a knife and remove the leaves from the fresh rosemary sprig.
Sift the chestnut flour into a large bowl and gradually add the 650 g of water, stirring with a whisk. Once you have obtained a smooth and homogeneous mixture, add the chopped walnuts and whole pine nuts, making sure to set aside a small amount to sprinkle on top of the castagnaccio before baking.
After 10 minutes, squeeze and dry the raisins, then add them to the batter, reserving a small amount. Mix the batter well and finally add the salt.
At this point, oil a low round cake pan with a diameter of 32 cm and pour the batter into it, smoothing it with the help of a spatula. Sprinkle the surface of the castagnaccio with the reserved pine nuts, walnuts, and raisins, distributing them evenly.
Finally, add the rosemary needles, drizzle with olive oil, and bake in a preheated static oven at 195°C (383°F) for about 35 minutes. When a crust forms on the surface with cracks and the dried fruits have a nice golden color, remove from the oven and let it cool. At this point, you can serve and enjoy the Tuscan castagnaccio.