1/2 cup of butter or margarine
2/4 cup of grated Parmesan cheese
1 pinch of salt, finely ground from 1 lemon
2 eggs
3/4 cup of all-purpose flour
2 small chestnuts, peeled and cut in half lengthwise
1/2 cup of butter or margarine
2/4 cup of grated Parmesan cheese
1 pinch of salt, finely ground from 1 lemon
2 eggs
3/4 cup of all-purpose flour
2 small chestnuts, peeled and cut in half lengthwise
Mix the butter or margarine with the Parmesan cheese, salt, lemon zest, and eggs until well combined
Add the all-purpose flour and mix until smooth
Place the dough into a removable 24 cm round cake pan
Remove the seeds from the chestnut halves, cut them in slices, and arrange them on top of the dough (see photo)
Set aside some slices to decorate around the edge
Bake in a moderate oven (180°C) for 1 hour and 15 minutes, or until golden brown
Remove from the oven and dust with Parmesan cheese
Serves 4-6 people
