Name: Crema di Castagne al Profumo di Viola (Violet-Scented Chestnut Puree)
Yield: Makes 3½ cups/400 g
Cuisine: Italian
Ingredients: 3 tablespoons/20 g sea salt or coarse salt; Slightly more than 1 pound/½ kilo fresh chestnuts; ¼ cup/4 tablespoons/60 ml violet honey

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Up to a certain point the procedure is not unlike that for making Castagne al Profumo di Viola, but ultimately this will be a sauce or spread that can be stored for a while. This is a wonderful filling if you make a layer cake, or it may be spread on toast at breakfast.

Ingredients

Slightly more than 1 pound/½ kilo fresh chestnuts
3 tablespoons/

Method

Only select fresh chestnuts in pristine shape. The most desirable are ones that were very recently harvested. Set a large pot of cold water to boil to which you have added the salt. Once it has reached a rolling boil, add the chestnuts and boil for 45 minutes, with the pot partially covered. Drain the water and, when the chestnuts are not too hot to handle, slip off their skins. Place them in a