L'Italo-Americano

THURSDAY, OCTOBER 28, 2021 www.italoamericano.org 30 L'Italo-Americano T owards the end o f O c t o b e r , c h e s t n u t s finally make their i r r e s i s t i b l e appearance on our markets in Umbria. This humble fruit has been a staple of the Mediterranean d i e t f o r m i l l e n n i a . N e a r Mount Etna in Sicily, there is a c h e s t n u t t r e e w h i c h i s believed to be between 2000 a n d 4 0 0 0 y e a r s o l d . C h e s t n u t t r e e s a r e magnificent creatures. The Sicilian one is said to have sheltered a medieval Queen and her one hundred knights during a storm. Every year, when we see the first chestnuts, we buy, roast and devour them in the evening, accompanied by a glass of red wine. It's a most convivial way to end a day a n d t o c e l e b r a t e t h e beginning of fall. If you can not buy them f r e s h , y o u c a n g e t y o u r LETIZIA MATTIACCI chestnut fix with this easy b u t s o p h i s t i c a t e d dessert. Ingredients (Serves 8) For the chestnut cream: 250 g (8 oz) chestnut jam 250 g (8 oz) mascarpone 125 g (4 oz) fresh ricotta To finish: 3 t a b l e s p o o n t o a s t e d chopped almonds or pine nuts 3 tablespoon Cointreau or other orange liqueur If you plan to use chestnut preserves, look for chestnut spread, purée, paste, or jam which is available from well- known brands e.g. Bonne Maman, Merchant Gourmet, or Faugier. The chestnut spread I use is quite sweet, but you might need to adjust the sugar. You could also make your own chestnut jam with steamed vacuum-packed chestnuts: Simmer a 180 g (6.5 oz) packet of chestnuts with 6 tablespoons of sugar and 3 tablespoons of water until t e n d e r , a b o u t 1 5 m i n u t e s depending on the size of the fruits. Add one teaspoon of vanilla extract and blend to a creamy purée. Use as follows: T o m a k e t h e c h e s t n u t cream, stir the mascarpone into the ricotta and whisk until smooth. Swirl in the chestnut jam and distribute i n t o 8 d e s s e r t c u p s o r ramekins. Make sure to make small portions as the dessert is decadently rich. For us, 1 to 1 a n d 1 / 2 t a b l e s p o o n s p e r p e r s o n i s m o r e t h a n sufficient. If preparing in advance, cover the cream with cling film and refrigerate. Just before serving, toast the nuts and sprinkle them while still warm over the cold cream. If you feel the portion is too l i t t l e , y o u c a n s e r v e w i t h additional decorations like ice cream wafers or other light biscuits. Drizzle each portion with a teaspoon of orange liqueur and serve. L e t i z i a M a t t i a c c i i s a cookbook author and owner of Alla Madonna del Piatto C o o k i n g S c h o o l a n d A g r i t u r i s m o i n A s s i s i , U m b r i a , h t t p s : / / i ncampagna.com. This recipe h a s b e e n p r e v i o u s l y published in Mrs. Mattiacci cookbook entitled "A Kitchen with a View." Creamy chestnut pudding: this rich, decadent dessert is perfect to conclude a fall dinner with friends (Photo: Anjelagr/Dreamstime) Deliciously seasonal chestnut pudding LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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