From: Chef /owner Walter Potenza, Walter's Ristorante d'Italia, Providence, RI. Yield: 6 servings. 3 Tbsp. raisins ½ cup lukewarm milk 2 cups + 2 Tbsp. chestnut flour 1 tsp. granulated sugar pinch of salt 2 Tbsp. pignoli (pine nuts) or chopped walnuts 2 cups cold milk (may substitute soy milk or almond milk) 3 Tbsp. olive oil 1 Tbsp. rosemary leaves Preheat oven to 425°F. In a small bowl, soak the raisins in lukewarm milk for 20 minutes. Sift all but 1 Tbsp. of chestnut flour into ...
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