Esta es una exhibición prevé de cómo se va ver la receta de 'Chestnut Spoon Bread With Fontina Cheese' imprimido.

Receta Chestnut Spoon Bread With Fontina Cheese
by Global Cookbook

Chestnut Spoon Bread With Fontina Cheese
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

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

  1. Preheat oven to 350 degrees. Butter 11- by 7-inch glass baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 8 servings.
  7. Comments: Whole roasted chestnuts (now conveniently packed ready-to-use in jars) and creamy Fontina cheese enrich this take on a classic southern bread.