Castagnaccio

Directions

1. 1
   Preheat the oven to 180C.
2. 2
   Combine the flour with the water, stirring with a whisk until the mixture is a thick cream and without any lumps. Add the oil, a pinch of salt, pine nuts, and raisins, well drained from the soaking liquid and combine well. (Keep some pine nuts and raisins aside for later.)
3. 3
   Generously grease the baking pan with the extra virgin olive oil. Pour the batter into the baking pan, it should be approximately 2 centimeters thick. Drizzle some oil, add the pine nuts and the raisins set aside earlier, and a generous amount of rosemary.
4. 4
   Bake for approximately 45 minutes. The chestnut bread should not be too dry, but rather moist and brown in color.
5. 5
   Remove the pan from the oven and serve warm with ricotta cheese or whipped cream.