This is a print preview of "Chestnut Spoon Bread With Fontina Cheese" recipe.

Chestnut Spoon Bread With Fontina Cheese Recipe
by Global Cookbook

Chestnut Spoon Bread With Fontina Cheese
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  Servings: 8

Ingredients

  • 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

Directions

  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.