PREPARATION

Put the raisins to soften in a cup full of warm water. Mix the chestnut flour with the sugar, 1 glass of water and 2 tablespoons of extra virgin olive oil. Add to the mixture raisins softened and drained from water, pine nuts and some rosemary.

COOKING

Pour everything inside a greased baking pan with a little oil and decorate the surface with nuts and a few rosemary needles. Bake in preheated oven at 180ºC for about 30 minutes.

PRESENTATION

Serve warm and cut into diamonds.

CONSERVATION AND CONSUMPTION

If you want to keep it in the fridge for a whole week, you have to chop it down quickly in Freddy for about 60 minutes. If you want to keep it longer, you can freeze it with the function of shock freezing for about 90 minutes, directly from the oven and already portioned, and then store it in the freezer in food bagsXcontainers. When you want to consume it, you can regenerate it in the preheated oven to 130ºC for a few minutes.