Ingredients
150 grams large chestnuts
90 grams sugar
40 grams butter
5 eggs, separated
2 deciliters milk
2 tablespoons Maraschino liqueur
a touch of vanilla
For decoration
Icing sugar
Original Italian text
Marroni dei piu grossi, grammi 150
Zucchero, grammi 90
Burro, grammi 40
Uova, N.5
Latte, decilitri 2
Maraschino, cucchiaiate 2
Odore di vainiglia
Directions
Boil the [scored] chestnuts for about 5 minutes, then shell them.
Cook the shelled chestnuts in milk, and then pass them through a sieve.
Add the sugar, melted butter, Maraschino liqueur and vanilla.
Mix in the egg yolks, and then the egg whites which have been beaten till stiff.
Place the batter in a greased pan.
Bake.
Before serving dust with icing sugar.
Original Italian text
Fate bollire i marroni nell acqua per soli cinque minute, che tanti bastano per sgusciarli caldi e per levar loro la pellicola interna. Dop metteteli a cuocere nel detto latte e pasateli, indi dosateli collo zucchero, il burro sciolto, il maraschino e la vainiglia. Per ultimo aggiungete le uova, prima i rossi, poi le chiare ben montatale. Ungete col burro un bassoio che regga al fuoco, versateci il composto, cucocetelo al forno da campagna e prima di mandarlo in tavola spolverizzatelo di zucchero a velo. Bastera per cinque persone.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... P.S. I tried this recipe and it worked out very well, which was surprising for me as I had never used chestnuts in quite this way. Photo and notes: Mary Melfi. |
