2 cups chestnut flour
1/2 teaspoon salt
water
olive oil
1/4 cup walnut meats
1/8 cup almonds
1/8 cup raisins

Mix chestnut flour with a little salt and sufficient water to make a stiff dough; knead in broken walnut meats, bits of blanched almonds, raisins, and form into a round loaf.

Cover bottom of frying pan with olive oil; place dough in this and sprinkle with olive oil.

Bake in a moderate oven (350 degrees F.) for about an hour.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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