Florence Guide tourist information on Florence and Tuscany:art, history,events, hotel and accommodation
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Castagnaccio
(recipe for 6)
400 g. Sweet chestnut flour - 100 g. Raisins - 50 g. Crushed Pine nuts
50 g. Crushed Walnuts - 1 stick fresh Rosemary - 2 ½ tbs. Sugar - Salt
2 tbs. Olive oil - ½ liter cold water


Before staring, soak the raisins in the olive oil and preheat oven to 200°. Sift the chestnut flour into a bowl; add sugar and a pinch of the salt. Add the water and mix until obtaining a smooth, liquid consistency.
Add the soaked raisins, mix well, and pour the mixture into a well-oiled baking pan.
Top with crushed nuts and rosemary and remaining oil.
Bake in the preheated oven for approx. 30 minutes until the top is crunchy.
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