Fred Plotkin

Crema di Castagne al Profumo di Viola

Violet-Scented Chestnut Puree

Preparation info
  • Makes

    3½ cups

    • Difficulty

      Easy

Appears in
top 1000Recipes from Paradise: Life and Food on the Italian Riviera
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