Savory Chestnut Custard - {Sformato Di Castagne}

Recipe Ingredients

1 lb	454g / 16oz	Dried chestnuts - soaked overnight
		In cool water
2 cups	474ml	Milk
5		Eggs - separated, plus
2		Egg yolks
4 oz	113g	Fontina - grated
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano - plus a piece
		For grating over the top
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs - toasted, divided
		Several gratings fresh nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Butter

Recipe Instructions

Heat oven to 375 degrees. Drain the chestnuts and place into a 2-quart saucepan with the milk and place over medium heat and bring to a boil. Lower the heat and simmer until tender, about an hour. Remove the chestnuts and mash with a fork or puree in a food processor until a smooth puree is formed.

Place puree in a large mixing bowl and add the 7 yolks, the fontina the Parmigiano, 1 cup of the breadcrumbs and the nutmeg and season with salt and pepper. Butter a bundt pan and sprinkle with remaining bread crumbs.

Whip the egg whites to soft peaks and carefully fold into the chestnut mixture. Pour the mixture into the prepared pan and place pan in the oven for 40 to 45 minutes, until a tooothpick pierced at the thickest part leaves just clean. Remove from the oven and allow to cool 5 minutes. Using a sharp knife, carefully loosen the edges around the outside and inside perimeters and invert onto a plate. Grate Parmigiano over and serve warm.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B17) - from the TV FOOD NETWORK

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