Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Vegetable and Side Dishes
Bean and Chestnut Loaf/ Pane di Fave e Castagne (with mashed chestnuts, cooked beans, breadcrumbs, and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version

Ingredients

1 pint cooked beans, cold
2 eggs, well beaten
2 tablespoons tomato paste
1 cup chestnuts, mashed
1 cup breadcrumbs
1 tablespoon onion, chopped
salt and pepper


1 pound Italian sausage, small



Directions

Combine all ingredients except sausage.

Shape into a loaf and bake in moderate oven (325 degress F) for 25 minutes.

Serve with broiled sausages.

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 -- Ancient Roman fresco.

Back to main list