Tag: chestnut

Chestnut risotto – chestnut risotto recipe – Italian Cuisine

Clean the chestnuts, cut a cross on the rounded part and put them in a pot with thyme and a pinch of salt, covering with plenty of water: bring to a boil and cook for about 40 minutes.

Turn off the heat and, leaving the chestnuts in hot water so that they do not harden, peel and peel them, taking them one at a time (be careful not to burn them), then chop them coarsely.

Finely chop the onion and sauté it in a saucepan with oil, then add the rice and toast it.
Start cooking by adding the hot broth a little at a time.

After about 8-10 minutes, add the chestnuts and continue cooking until the rice is cooked al dente, then stir in the butter and parmesan and season with salt and pepper.

The chestnut risotto is ready, serve it immediately.

Chestnut and white chocolate puree – Italian Cuisine

Ingredients for 6 people

Puree of chestnuts and white chocolate, preparation

1) Gathered in one casserole chestnuts with 2.5 dl of milk, 2 of water and 80 g of sugar; cook on low flame for about 15 minutes, until half of the liquid has been absorbed.

2) Remove the saucepan from the heat and blend the mixture until a homogeneous cream is obtained.

3) Whip the egg yolks with the remaining sugar, heat the remaining milk with the bay leaf, pour it over the previous mixture and cook the cream in a water bath for about 10 minutes, until the spoon veils.

4) Add 100 g of chopped white chocolate and let it cool.

5) Dip the rim of 6 glasses into the white chocolate that has remained melted in a bain marie, sprinkle them with icing sugar and let the chocolate set.

6) Pour the chestnut cream, cover it with the filtered cold custard, add a marron glacè per glass and complete with the coarsely pounded cocoa beans.

Posted 11/12/2021

Chestnut Cake Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g chestnuts
160 g sugar
100 g almond flour
100 g butter plus a little
4 eggs
lemon

Duration: 1 h 40 min

Level: Easy

Doses: 8 people

For the chestnut cake recipe, boil the chestnuts in boiling water for about 20 ', until tender. Soften the butter well in a small bowl, mixing it with a spoon for a couple of minutes. Separate the eggs. Start whipping the egg whites (keeping the yolks aside) and, as soon as they are a little frothy, add 60 g of sugar and continue whipping them until stiff.

Drain the chestnuts, peel them and blend them, obtaining a coarse purée. Whip the 4 egg yolks kept aside with 100 g of sugar with an electric mixer, then add the grated zest of half a lemon, the almond flour, the softened butter, the chestnut purée and mix the ingredients well.

Finally, incorporate the whipped egg whites into the mixture, stirring gently. Grease a cake pan (ø 22 cm) and cover the bottom with a disc of baking paper cut to size; pour in the mixture and bake at 180 ° C for 30-35 '. Remove from the oven and leave to cool.

Ingredients for 6 people

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