Chestnut Spoon Bread With Fontina Cheese

Chestnut Spoon Bread With Fontina Cheese
Chestnut Spoon Bread With Fontina Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    tablespoons unsalted butter - (1 stick)

  • 1

    cup whole peeled roasted chestnuts (from 7.4-oz jar)

  • 2

    tablespoons chopped fresh thyme

  • 3

    cups whole milk

  • 1/4

    teaspoon salt

  • 1

    cup pasta flour (golden semolina flour) (available at specialty foods stores, Italian markets, and some supermarkets)

  • 1 1/4

    cups coarsely-grated Fontina cheese - (packed) (abt 5 oz)

  • 5

    large eggs separated

Directions

Preheat oven to 350 degrees. Butter 11- by 7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Sauté until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes. Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick, stirring constantly, about 3 minutes. Remove from heat. Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 additions. Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese. Bake spoon bread until puffed and beginning to brown, about 35 minutes. Let cool 5 minutes; serve warm. This recipe yields 8 servings.

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