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Ingredients 1 pint chestnuts, blanched
Directions Cook peeled, whole chestnuts covered with boiling water and a little sugar until tender, but not broken; drain.
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. |