small
seedless white raisins or small, golden sultanas, soaked in warm water
for 15 minutes, drained and squeezed
pine nuts
a few
young, tender rosemary leaves
salt
Method :
Stir the flour into a mixing bowl and
make a well in the center. Pour in the water, 1 tablespoon of the
oil, and salt. Stir thoroughly to obtain a thick,
lump free, pouring batter. Stir in the drained raisins and the
nuts and then pour into a baking pan greased with 2 tablespoons of
the oil. Sprinkle with the rosemary leaves and
drizzle with the remaining oil. Bake in a preheated oven at 400oF
(200oC), Gas 6 for about 30 minutes, or until a thin
crunchy crust has formed. Serve hot or at room temperature.
Serves 4
Preparation
: 15 minutes
Cooking
: 30 minutes
Recipe grading : fairly easy
Suggested wine : a dry dessert wine (Vin Santo)
Use a larger pan if you
prefer your castagnaccio thinner and more crunchy, or smaller if you
like a creamier, softer texture under the crust.
