Castagnacci

Method

Mix chestnut flour with salt in a large bowl. Gradually whisk in water and olive oil until a smooth, thick batter forms, similar to pancake batter. Stir in pine nuts, raisins and fennel seeds. Heat a cast iron skillet or heavy griddle with a light coating of olive oil over medium heat. Pour batter into the pan to a thickness of about 1cm and cook for 4-5 minutes until the bottom is golden. Flip carefully and cook the other side for another 4-5 minutes until crisp. Serve warm, decorated with fresh rosemary.