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CHESTNUT SPOON BREAD WITH FONTINA CHEESE

CHESTNUT SPOON BREAD WITH FONTINA CHEESE


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Reference:

Bon Appétit, November 2001

Prep:

Active time: 20 min Start to finish: 35 min

Servings:

Makes 8 servings.

Submitted by:

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Ingredients

8
tbsp (1 stick) unsalted butter
1
cup whole peeled roasted chestnuts (from 7.4-ounce jar)
2
tbsp chopped fresh thyme
3
cups whole milk
1/4
tsp salt
1
cup pasta flour (golden semolina flour)*
1
1/4 cups (packed) coarsely grated Fontina cheese (about 5 ounces)
5
large eggs, separated

Directions

1.
8 tablespoons (1 stick) unsalted butter
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2.
1 cup whole peeled roasted chestnuts (from 7.4-ounce jar)
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3.
2 tablespoons chopped fresh thyme
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4.
3 cups whole milk
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5.
1/4 teaspoon salt
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6.
1 cup pasta flour (golden semolina flour)*
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7.
1 1/4 cups (packed) coarsely grated Fontina cheese (about 5 ounces)
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8.
5 large eggs, separated
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