PATTÒNA OR CASTAGNACCIO (CHESTNUT CAKE)
It is a typical product of Cerignale and our valleys, and it is found especially during autumn.
PREPARATION
Sift the chestnut flour in a bowl and while mixing with a whisk, pour some cold milk with the aim of obtaining a fluid, creamy mixture without lumps. Add sugar, a pinch of salt, two spoons of oil. Put the obtained batter inside a large, low baking tray made of copper or aluminium previously greased with butter or lard and, if you want, add some soaked raisins and some pine nuts on the surface. At last, spray the surface with some olive oil and put it in hot oven (180° for about 40 minutes). With a toothpick and a fork try to verify the cooking level before taking it out from the oven. Leave it to cool down, remove from the saucepan and serve.
(Translated by Laura Fugazzi)