Recipe Crema Di Castagne Di Montella Con Caprino


1 1/4 lb. Castagne di Montella (chestnuts)
4 oz. butter
3 oz. sugar
1/2 cup heavy cream
5 oz. Caprino (goat) cheese
2 oz. toasted almonds

How to make Crema di Castagne di Montella con Caprino:

Slit the peel of the chestnuts with a very sharp knife and gently boil them in salted water until soft (about 30 minutes). When cooled, remove the peel and the internal skin. Crush and then chop the chestnuts in a blender. In a bowl, mix them with butter and sugar.

Butter 4 ramekins, pour in the mixture, smooth the top. Cover with waxed paper and refrigerate for at least 4 hours.

Whip the Caprino cheese and the heavy cream together. Remove the chestnut pudding from the ramekins, garnish with the caprino sauce and sprinkle with the crushed toasted almonds.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at