Chestnut Bread

Preheat oven to 400 degrees F.

Cover raisins with warm water (or wine) in a bowl and let soak.

Meanwhile, sift chestnut flour with a flour sifter or push it through a fine sieve into a medium bowl--this can be harder than it sounds, because the flour typically has many hard lumps. Add 1 cup water and whisk until combined. Stir in 1 tablespoon oil. Let the batter rest for 15 minutes.

After 15 minutes, the consistency of the batter should be similar to pancake batter; if it's too thick, add another tablespoon or two of water to thin it a little bit. Drain the raisins and stir into the batter along with walnuts

Place the remaining 1 tablespoon oil in an 8-inch square baking pan and set in the oven for 2 to 3 minutes to heat the oil. Tilt the pan so the oil coats the bottom and sides. Pour in the batter and smooth to the edges (some of the oil will be pooling around the edges of the pan). Sprinkle with pine nuts and rosemary.

Bake until dry on top and the edges are browned, 25 to 30 minutes. Let cool on a wire rack for 15 minutes. Loosen the sides with a knife before turning the bread out of the pan or lifting it out with a large spatula. Serve warm or at room temperature.