Pour gr. 300 chestnut flour, 3 Tbsp. sugar and a pinch
of salt into a large bowl. Mix in well, adding warm water,
and blend into a smooth, thick mixture. Add pine-nuts,
well-dried-raisins, rosemary leaves and mix in.
Grease with olive oil a large and low baking-pan and pour
batter into it 3 cm. thick. Sprinkle with olive oil and
cook in hot oven for 30 minutes (the brown crust of the
castagnaccio should crack).
Take out of the oven and let cool before serving in small
portions.
