Ingredients
2 cups chestnut flour (sifted)
2 cups water
3 tbsp olive oil (plus extra for greasing)
¼ cup raisins (soaked in warm water)
¼ cup pine nuts
2 tbsp chopped walnuts (optional)
1 sprig fresh rosemary, needles only
Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch round baking pan with olive oil.
2. In a bowl, mix sifted chestnut flour with water, olive oil, and a pinch of salt. Stir until smooth and pourable (similar to pancake batter).
3. Drain raisins and stir them into the batter. Pour mixture into the prepared pan.
4. Sprinkle pine nuts, walnuts, and rosemary evenly over the top. Drizzle with a little olive oil.
5. Bake for about 30–35 minutes, until firm but not dry — the surface should crack slightly.
6. Allow to cool before serving. Castagnaccio is traditionally enjoyed plain or with ricotta, honey, or a glass of vin santo.

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