Castagnaccio is a classic autumn sweet from the chestnut woods of Monte Amiata in south Tuscany, although slight variations can be found wherever there are chestnut woods in Italy. We ate lots of it in the cantine of Castel del Piano as part of the vino novello celebrations one December weekend.
300g chestnut flour, 100g raisins, 50g pine nuts (or walnuts), 4 spoons of extra-virgin olive oil rosemary, salt, water.
Soak the raisins and squeeze out the excess water
Sift the chestnut flour into a mixing bowl and gradually add 500ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon.
Add two tablespoons of oil, a pinch of salt, the raisins and pine nuts to the batter.
Pour the mixture into a shallow, greased baking tray (the cake should only be about 2cm high), sprinkle some rosemary leaves on top and drizzle a tablespoon of oil over.
Put in the oven previously heated up to 200° for thirty minutes.
Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold.
See also Castagnaccio recipe from Liguria