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Puddings and Creams
Chestnut Pudding/Pasticcio di Castagne (using sugar, water, maraschino liqueur, topped with whipped cream)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 pound chestnuts, blanched
2 cups sugar
1 cup water
1 pint cream, whipped
1 tablespoon maraschino liqueur



Directions

Boil shelled chestnuts until half tender; drain.

Boil sugar and water about 10 minutes, add chestnuts, and boil until tender and soft.

Rice chestnuts and let cool.

Serve pudding topped with maraschino flavored whipped cream.

Serves 6.


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.

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