Tuscan chesnut squares
Member recipe by sigridverbert
ServingsServes 1 - 16 Squares
an authentic recipe from Tuscany, called 'castagnaccio' (pronounce 'kastanjatcho')
- 250g chesnut flour
- 100g sultanas
- 50g pinenuts
- 3tbsp olive oil
- 1 sprig rosemary
- 1 tsp salt
- Preheat the oven to 200C/fan 180C/gas 8. Put the sultanas in a bowl and cover them with warm water.
- Sift the flour and, whisking, add just enough water to make a (not too thick) batter. Add the salt, 1 1/2tbsp olive oil and the drainde sultanas.
- Poor the batter in 1cm lay in a 20x30cm baking-tin, add the pinenuts and the rosemary leaves on top, drizzle with the remaining olive oil and bake fot about one hour.
- Cut into squares and serve warmluke or at room temperature.