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Castagnaccio (Sweet Chestnut Flatbread)

Castagnaccio (Sweet Chestnut Flatbread)


3 cups chestnut flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold water
3 tablespoons extra virgin olive oil
2 tablespoons raisins soaked in warm Vin Santo wine
1/3 cup pine nuts
1/4 cup coarsely chopped walnuts
1/4 cup raisins
1 teaspoon chopped fresh rosemary leaves
  extra virgin olive oil for drizzling

Cooking Instructions

Serve this Tuscan classic with a glass of sweet wine such as Vin Santo.

Preheat oven to 400 F.

Put the flour, sugar and salt in a food processor and pulse once or twice to mix. Combine the water and the olive oil. With the machine running add the mixture in a slow, steady stream, just until the dough forms a ball forms on the blade.

Transfer the dough to a work surface. Knead the raisins into the dough. Grease a pizza pan and place the dough in the pan, stretching it to fit.

Sprinkle the pine nuts, chopped walnuts and rosemary on top of the dough. Drizzle with olive oil. Bake until the flatbread is dark but not dry, about 40 minutes.

Equipment List

Food Processor
Pizza Pan
Mixing Bowls
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