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Cream of Chestnuts

Crema di castagne


Chestnuts cream JPGTypical recipe from Bagno di Romagna.

Ingredients: 1 kg of chestnuts, 1 liter of whole or partially skim milk, 800 ml of alcohol (or grappa), 400 g of sugar, lemon or orange peel, cloves, a pinch of cinnamon, 1 packet of vanilla.

Preparation: boil the peeled chestnuts for about 25-30 minutes. Drain them and, while they are still hot, remove the second peel. Let them cool. In a steel or glass pot, put all the ingredients together and mix well. Cover, and let the mixture sit in a cool place, mixing repeatedly every day. After 40 days, put the mixture through a food processor until it becomes a cream. Bottle it and keep it in a cool place.

Recipe sent by: Laura Rossi - Bagno di Romagna (FC)

Last modified Sep 30, 2015

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