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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Minestra di porri e castagne Piemonte Ingredients:
1/2 lb. fresh chestnuts |
3 tbsp. butter |
1 lb. leeks, sliced |
1 lb. potatoes, peeled and sliced |
1 cup beer |
beef broth |
1 1/4 cup heavy cream |
2 large egg yolks |
bread slices |
Directions:
1. Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
2. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
3. Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
4. From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.
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