Ingredients:
- 500 g chestnut flour
- 650 g water
- 100 g pine nuts
- Habanero Fatali chili (to taste)
- 1 sprig of fresh rosemary
- 80 g raisins
- 100 g walnut kernels
- 40 g extra virgin olive oil
- 5 g fine salt
To prepare it, start by rinsing the raisins under running water and soaking them in a bowl of cold water for about 10 minutes to rehydrate. In the meantime, coarsely chop the walnut kernels and pluck the rosemary leaves from the sprig.
In a large bowl, sift the chestnut flour and slowly pour in the 650 g of water while whisking until you obtain a smooth, lump-free mixture. Add the chili (according to your taste), the chopped walnuts, and the whole pine nuts to the mixture, reserving a small amount of pine nuts for the final decoration.
Squeeze the raisins, dry them, and add them to the batter, taking care to set aside a bit for garnish. Mix everything well. Grease a low 32 cm round cake tin and pour in the batter, leveling it off with a spatula.
Decorate the surface of the castagnaccio with the reserved pine nuts, walnuts, and raisins, distributing them evenly. Add the rosemary needles and a drizzle of olive oil. Bake in a preheated static oven at 195°C for about 35 minutes. The castagnaccio is ready when a crust forms on the surface with cracks, and the dried fruit turns golden.
Once baked, remove the dessert from the oven and let it cool before serving. Enjoy your castagnaccio al peperoncino, a truly delightful blend of flavors!
