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4 oz butter
1 cup whole peeled roasted chestnuts (from 7.4-ounce jar)
2 Tbsp thyme - chopped, fresh
3 c milk
0.25 tsp salt
1 c pasta flour (golden semolina flour)
5 ounces Fontina cheese - coarsely grated
5 large eggs, separated
=Preheat oven to 350 °E Butter 1 1x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Sauté until heated through, breaking chestnuts into ½-inch pieces with back of spoon, about 4 minutes.
Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick, stirring con stantly, about 3 minutes. Remove from heat. Add remaining 6 tablespoons but ter, then 1 cup cheese, whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 addi tions. Transfer to prepared dish; sprinkle with remaining 0.25 cup cheese.
Bake spoon bread until puffed and beginning to brown, about 35 minutes. Let cool 5 minutes; serve
1 cup whole peeled roasted chestnuts (from 7.4-ounce jar)
2 Tbsp thyme - chopped, fresh
3 c milk
0.25 tsp salt
1 c pasta flour (golden semolina flour)
5 ounces Fontina cheese - coarsely grated
5 large eggs, separated
=Preheat oven to 350 °E Butter 1 1x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Sauté until heated through, breaking chestnuts into ½-inch pieces with back of spoon, about 4 minutes.
Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick, stirring con stantly, about 3 minutes. Remove from heat. Add remaining 6 tablespoons but ter, then 1 cup cheese, whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 addi tions. Transfer to prepared dish; sprinkle with remaining 0.25 cup cheese.
Bake spoon bread until puffed and beginning to brown, about 35 minutes. Let cool 5 minutes; serve
