Ingredients: 30 gr.
raisins (soaked in water to soften) 30 gr.
pinenuts 300
gr. chestnut flour 3 tablespoons
sugar salt rosemary
leaves
Preparation:
Mix the flour, the sugar, a pinch of salt and add water to obtain
a smooth paste. Add pinenuts, drained raisins, rosemary and
mix.
Pour mixture (1 cm high) into a large baking tray with olive
oil . Drizzle with olive oil and bake until top has a browned
cracked surface.
"BALLOTTE"
(Boiled chestnuts)
The most traditional and easy ways of tasting chestnuts
and marron chestnuts are: "boiled chestnuts",
boil them with a pinch of salt and fennel, or "roasted
chestnuts", make a cut into the round side and cook
over a brisk heat using a pan with perforated bottom
stirring continuously. When the chestnuts are done, wrap
them in a towel for 5 minutes.
"MIGLIACCIO"
- Castagnaccio Toscano (Tuscan chestnut flour cake)
30 gr.
raisins (soaked in water to soften)