Course: Desserts, Fall Recipes, Snack, Street Food
Cuisine: Lucca, Maremma and West Monte Amiata, Mugello, Serchio Valley and Garfagnana, Tuscan recipes, Valdichiana and Crete Senesi
Servings: 6people
Author: Nicola Bandini
Ingredients
3cupschestnut flour
10walnut kernelsminced
2cupspine nuts
1cupraisins
2twigsfresh rosemary
2cupswater
4tbspolive oilextra virgin
1pinchsea salt
Instructions
Pre-heat the oven to 180° C (356° F) and soak raisins in warm water for about 10/20 minutes.
Sift the chestnut flour in a bowl and add a pinch of sea salt.
Add the water and mix slowly with a whisk. Add a tablespoon of Extra Virgin Olive Oil and keep whisking.
Put a baking sheet into the baking tray and grease it with oil.
Add a fistful of raisins (previously squeezed), pine nuts and walnut kernels, and mix.
Pour the dough in the baking tray and flatten it. Add the remaining walnuts, pine nuts and raisins and the two rosemary twigs. Sprinkle with a bit of extra virgin olive oil the surface of the dough.
Bake for about 25/30 minutes until you see small cracks on the surface and till it gets a chocolate brown colour.
Cut in slices and serve.
Notes
There are some variation you can make at the original recipe: for example cutting small pieces of apple into the dough, using milk instead of water or half water and half milk.It can be served as dessert with ricotta cheese and paired with Novello wine or a sweet wine.