Homemade Roasted Chestnuts

Ingredients:

Chestnut flour 400 grams
2 cups cold water or (1/2 litre)
1/4 cup Toasted Pine nuts (divided in two)
1/2 cup Golden Raisins (divided in two)
1/4 cup Walnuts (divided in two)
rosemary leaves and 1 sprig for presentation
3 tbsp Extra virgin olive oil
Pinch of salt

Instructions:

1 Preheat your oven to 400°
2 Soak raisins in water for 10 mins to rehydrate
3 Toast pine nuts in a frying pan.

4 Set aside
5 Oil your baking dish and heat in oven for 5 mins you want the oil in the dish to be hot
6 Coarsely chop the walnuts
7 Prepare your rosemary sprigs

8 Sift the chestnut flour into a large bowl
add water a bit little at a time. Use cold water
9 Mix well until you have obtained a smooth pancake like consistency
10 Add pinch of salt
11Add tbsp of olive oil. Mix well
12 Add 1/2 the amount of chopped walnuts
13 Add 1/2 the amount of the whole pine nuts
14 Squeeze the raisins to remove excess water and dry them
15 Add 1/2 the amount of rehydrated raisins to batter and mix the ingredients together
pour the mixture lightly oiled pan
16 Sprinkle the surface of the castagnaccio with the remaining pine nuts, walnuts and raisins

17 Place them evenly for nice presentation
Finally, add the rosemary sprigs
Another drizzle of oil on top of the castagnaccio
18 Bake at 350° for about 35 minutes or until a crust has formed with cracks and the dried raisins have taken on a nice golden colour

19 Remove from the oven and let it cool
20 Serve and enjoy with a dollop of ricotta or simply plain is just as lovely.

Enjoy !