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CASTAGNACCIO


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14 oz (400 g) chestnut flour
2 tbsp (30 ml) sugar
a pinch of salt
4 tbsp (60 ml) extra virgin olive oil
2 cups (1/2 L) water
1/2 cup (125 ml) raisins
1/2 cup (125 ml) pinenuts
sprig of fresh rosemary
zest of 1 orange

To start your Castagnaccio:

Preheat oven to about 400 degrees Fahrenheit.

In a mixing bowl combine flour, sugar, salt and water. Whisk the batter well until the batter is silky smooth in consistency.

Add olive oil to a non-stick pie pan and heat in the oven for 5 minutes. Once the oil and pie pan are hot add the batter. Evenly smooth out the batter.

Sprinkle raisins, pinenuts, rosemary and orange zest on top.

Bake for 10 - 15 minutes or when the top is golden.

Yield: 6 servings

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO
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