- 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), scatter some crumbled bread on the bottom and pour the batter. On top of it, put some leaves of chopped rosemary, the pine nuts, the raisins and two spoons of oil.
3. Put the baking tray in the pre-heated oven (200°C), and bake for 50 minutes. It will have to be about 3 fingers tall. Serve cold or lukewarm.
From "Sentiero del Castagno", leaftlet of the "Ente turistico del Malcantone"