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Fritters
polpette di castagna
Chestnut Balls/Polpette di Castagna (with chestnut puree, cream, egg yolks and vanilla; coated with breadcrumbs))
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Batter
1 cup chestnuts, blanched and mashed
2 tablespoons thick cream
1/4 teaspoon vanilla
2 egg yolks
1 teaspoon sugar

Olive oil for frying

Coating
Breadcrumbs

Dusting
powdered sugar



Directions

Mix chestnuts and cream together well, add 1 egg yolk, sugar and vanilla; shape into balls and dip alternately in breadcrumbs, beaten egg yolk and again in breadcrumbs.

Fry in hot olive oil and drain on brown paper, and sprinkle with powdered sugar.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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