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Sieve 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

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