Castagnaccio

• 7/8 pound chestnut flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup pinenuts
• 5/8 cup raisins soaked in warm water or Vin Santo wine
• rosemary
• salt
• warm water as needed

1. Preheat the oven to 180C.
2. Combine the flour with the water, stirring with a whisk until the mixture is a thick cream and without any lumps. Add the oil, a pinch of salt, pine nuts, and raisins, well drained from the soaking liquid and combine well. (Keep some pine nuts and raisins aside for later.)
3. Generously grease the baking pan with the extra virgin olive oil. Pour the batter into the baking pan, it should be approximately 2 centimeters thick. Drizzle some oil, add the pine nuts and the raisins set aside earlier, and a generous amount of rosemary.
4. Bake for approximately 45 minutes. The chestnut bread should not be too dry, but rather moist and brown in color.
5. Remove the pan from the oven and serve warm with ricotta cheese or whipped cream.

flour, extravirgin olive oil, pinenuts, raisins, rosemary, salt, water

Taken from www.yummly.com/recipe/Castagnaccio-531596 (may not work)