Tuesday, March 27, 2007


Take twenty good chestnuts and roast them on a slow fire so that they won't color. Remove the shells without breaking the nuts, and put them into a saucepan with one level tablespoon of powdered sugar and one-half glass of milk and a little vanilla. Cover the saucepan and let it cook slowly (simmer) for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one-half a tablespoon of butter, the yolks of three eggs, and mix well without cooking. Allow them to cool, and then take a small portion at a time, the size of a nut, roll them, dip them in egg, and in bread crumbs, and fry in butter and lard, a few at a time. Serve hot with powdered sugar.


Anonymous said...

It is obvious, you were not mistaken

I Sicilian said...

That sound delicious. I wish I had found this recipe some months ago when you could still get chestnuts. Now I'll have to wait until next year. Chestnuts have such a delightful creamy sweet taste, I love them