500 gr. of chestnut flour (this action is necessary otherwise the flour
can form lumps). Put the flour in a container and mix it with water, which
needs to be poured very carefully in order to form a soft mixture, add
a pinch of salt, a spoon of oil, a handful of raisins, reconstituted in
hot water and then dried, and a handful of crumbled nuts. Pour the mixture
in a low tin, well greased with olive oil, in order to have a thickness
of about 1 centimetre.
Sprinkle with some pine seeds and some other olive oil, put the tin in
oven, at moderate temperature, and bake until the "migliaccio"
will form a coloured crust.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni