I frutti genuini della nostra terra


500 g chestnut flour, 250 ml milk, 300 ml water, 100 g pine nuts, 70 g sultanas, 1 sprig rosemary, olive oil and salt

Castagnaccio is a sweet protagonist of the autumn period. A recipe with chestnuts easy to prepare, simple but with a unique flavor.
Pour the chestnut flour into a bowl and, using a whisk to avoid lumps, mix with water and milk. Then add a pinch of salt, pine nuts and raisins. Then pour the mixture into a large and greased cake tin with oil and decorate the surface with some pine nuts, raisins, and rosemary needles. Before baking, pour in a couple of tablespoons of oil: then put the chestnut in the oven at 200 degrees for about 30 minutes.

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