Castagnaccio
Very nourishing, thanks to the calories present in chestnut flour, Castagnaccio has been, for centuries, the most eaten winter dessert for children, especially in the small villages of Ligurian hinterland. Widespread throughout the Ligurian and Tuscan-Emilian Apennines, in Liguria it is prepared with the addition of wild fennel seeds and rosemary.
Ingredients
250 g of chestnut flour
500 ml of lukewarm water
Raisins, to taste
Pine nuts, to taste
Fennel seeds, to taste
Rosemary, to taste
Oil, to taste
Salt, to taste
Preparation
Soak a handful of raisins in a cup of lukewarm water.
Separately, in a bowl, combine the flour with a pinch of salt and lukewarm water. For a richer Castagnaccio, you can replace. Add the raisins to the mixture and place it in a pan covered with a layer of oil. Cover it with pine nuts and fennel seeds and some rosemary needles. Bake it in the oven at 180 °C, until the surface is slightly cracked. Serve it lukewarm!
