|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients 1 pound chestnuts, blanched
Directions Boil shelled chestnuts until half tender; 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.... Image [behind chestnuts] -- Camille Bombois: Park in Autumn. |