Tuscan castagnaccio slice with pine nuts and raisins

Ingredients

For 1 serving

• Chestnut flour40 g
• Extra virgin olive oil4 g
• Pine nuts5 g
• Raisins8 g
• Rosemaryto taste

Contains: nuts, sulphites,

In season: October – January

Method

1. Preheat the oven to 190 °C (conventional) and soak the raisins in a cup of warm water for 10 minutes.
2. Sift the chestnut flour into a bowl and add 4 tablespoons of cold water a little at a time, whisking until you have a smooth, lump-free, fairly runny batter.
3. Grease a small baking tin with half the olive oil and pour in the batter: the layer should be thin, about 1 cm.
4. Squeeze out the raisins and scatter them over the top with the pine nuts and a few rosemary needles; finish with a drizzle of the remaining oil.
5. Bake for 30 minutes, until the surface cracks and the pine nuts are golden.
6. Let it cool slightly in the tin before cutting: it is very soft while hot.