Castagnaccio

Chestnut Crust

1 lb. chestnut flour
1 tbs. grated orange zest
4 tbs. sugar
4 tbs. raisins, soaked and squeezed
1 pinch salt
2 tbs. pine nuts
3 tbs. olive oil
2 tbs. walnuts, coarsely chopped
milk, as needed

Sift the chestnut flour; add the sugar and a pinch of salt. Add 2 pts. cold water in a thin stream, beating constantly with a whisk so as not to form lumps. Add 3 tbs. oil, orange peel, raisins, pine nuts and walnuts. Add warm milk little by little until you get a stiff consistency. Pour the batter into a greased pan large enough for the crust to be 1/2-in. thick. Dribble on some oil.

Pre-heat the oven to 400°F and bake for an hour. Serve warm or cold. It can also be served with whipped cream.

Note: Fennel seeds can be used in place of walnuts.