For batter
1 cup chstnuts, shelled and peeled
1 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon vanilla
2 egg yolks

For coating
1 egg yolk
1/2 cup breadcrumbs, sifted

For dusting
Powdered sugar

Salt milk, add chestnuts, and cook until tender; drain and mash through sieve; add butter, sugar, vanilla and 2 egg yolks, mix well and cool.

Roll a spoonful at a time into balls; dip in remaining egg yolk, beaten, and in breadcrumbs.

Fry in deep fat, and drain.

Serve hot, sprinkled with powdered sugar.

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.

Back to main list