Serves 6
3 cups (750 g) chestnut flour
2 teaspoons salt
3 tablespoons extra-virgin olive oil, plus more for the pan
21/2 cups (600 ml) milk
13/4 ounces (50 g) pine nuts
Rosemary, as needed
Preheat the oven to 350°F/180°C. In a mixing bowl, combine the chestnut flour, salt, and oil. Gradually stir in the milk. The batter should be thin. If it’s too dry, add lukewarm water, a little at a time. Add the pine nuts, saving some for the garnish. Grease a baking pan with oil, then pour in the batter, garnish with pine nuts and rosemary, and drizzle with oil. Bake for 30 minutes.