For the Tuscan Castagnaccio, first grease a closed baking dish (not a springform pan) or casserole dish. Preheat the oven to 180 °C top/bottom heat.
Mix chestnut flour, milk, olive oil, sugar, rosemary, cinnamon and salt. Fold in chestnuts, raisins and walnuts. Pour into the prepared pan and sprinkle with the pine nuts. Place in the oven for about half an hour.
Tuscan castagnaccio is served sprinkled with more raisins and rosemary.
Preparation Tip:
Tuscan castagnaccio can also be prepared with raisins soaked in rum or cognac.
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