La Terra delle Meraviglie - Agriturismi, Bed&Breakfast, Hotel, Campeggi, Residences | Marche Ascoli Piceno | Sibillini Gran Sasso-Laga

Recipe: Peel the chestnuts and cook them. Remove their fine skin and put the chestnuts through the food mill. Put the purée in a saucepan; add 2 glasses of broth, butter and a pinch of salt. Return the pan to the heat, stirring until the water is absorbed. Beat the egg whites until stiff and add to the purée. Pour the mixture into a heat-resistant glass dish and bake for 20 minutes. Serve as an accompaniment to pork.

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