"Castagnaccio", the chestnut cake of Ticino- The recipe
- 400 gr of chestnut flour
- 3 spoons of sugar
- 2 spoons of raisins
- 2 spoons of pine nuts
- 1 branch of fresh rosemary
1. Soften the raisins in lukewarm water. Put the flour in a terrine with 4 spoons of olive oil, the sugar and a pinch of salt. Blend well, and, while doing that, add 900 gr of cold water.
2. Grease the baking tray (24 cm), scat...