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Sweet chestnuts, chestnuts with rosemary – Sale & Pepe

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- Sweet chestnuts, castagnaccio, the preparation
  
  1) Put raisins to soak in a bowl of cold water for 15 minutes. Toasted the pine nuts in a non-stick pan without adding fat.
  
  2) Sift the flour in a large bowl, unite a pinch of salt and 3 tablespoons of oil.
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- 3) Pour flush enough cold water (about 6 dl) to form a fluid and lump-free batter, working with a whisk.
  
  4) United the 3 quarters of the drained and squeezed raisins, the 3 quarters of the pine nuts e jumbled up.
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- 5) Brush the bottom and the edges of a round metal pan (24-26 cm) with low edges oil well.
  
  6) Pour yourself the prepared dough.
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- 7) Level the surface e sprinkle yourself on top of the toasted pine nuts and the remaining raisins.
  
  8) Complete with the needles of rosemary, a drizzle of oil and cook in the preheated oven at 180 ° for about 35-40 minutes, until small cracks form on the surface. Leave cool before serve.

Posted on 29/10/2021

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Sweet chestnuts, castagnaccio with rosemary – Italian Cuisine