Castagnaccio with rosemary, pine nuts and raisins

Ingredients

For 1 serving

• Chestnut flour60 g
• Raisins10 g
• Pine nuts8 g
• Rosemary1 g
• Extra virgin olive oil1 teaspoon
• Rice milk150 ml

Contains: nuts, sulphites,

In season: October – February

Method

1. Heat the oven to 190 °C (conventional) and soak the raisins in a small cup of lukewarm water.
2. Sift the chestnut flour into a bowl and add cold water little by little, whisking, until you have a smooth batter as runny as a thick cream.
3. Grease a small baking tin with the extra virgin olive oil and pour in the batter to a depth of about 1 cm.
4. Squeeze out the raisins and scatter them over the top with the pine nuts and rosemary needles.
5. Bake for 30 minutes, until the top is dark and cracked and the pine nuts are golden.
6. Let it cool for a few minutes, cut into squares and serve with the rice drink.