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Ingredientes
- 8 Tbsp. unsalted butter - (1 stick)
- 1 c. whole peeled roasted chestnuts (from 7.4-ounce jar)
- 2 Tbsp. minced fresh thyme
- 3 c. whole lowfat milk
- 1/4 tsp salt
- 1 c. pasta flour (golden brown semolina flour) (available at specialty foods stores, Italian markets, and some supermarkets)
- 1 1/4 c. coarsely-grated Fontina cheese - (packed) (abt 5 ounce)
- 5 lrg Large eggs separated
Direcciones
- Preheat oven to 350 degrees. Butter 11- by 7-inch glass baking dish.
- Heat 2 Tbsp. butter in heavy medium skillet over medium heat. Add in chestnuts and thyme. Saute/fry till heated through, breaking chestnuts into 1/2-inch pcs with back of spoon, about 4 min.
- Bring lowfat milk just to simmer in heavy large saucepan over medium-high heat. Add in salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook till mix is very thick, stirring constantly, about 3 min. Remove from heat.
- Add in remaining 6 Tbsp. butter, then 1 c. cheese, whisking till cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl till stiff but not dry. Fold whites into hot flour mix in 2 additions.
- Transfer to prepared dish; sprinkle with remaining 1/4 c. cheese. Bake spoon bread till puffed and beginning to brown, about 35 min. Let cold 5 min; serve hot.
- This recipe yields 8 servings.
- Comments: Whole roasted chestnuts (now conveniently packed ready-to-use in jars) and creamy Fontina cheese enrich this take on a classic southern bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 159 | 61% |
| Total Fat 17.93g | 22% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 155mg | 6% |
| Potassium 321mg | 9% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.06g | 3% |
| Protein 7.45g | 12% |
