Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
2 hr 20 min
Active:
10 min

Ingredients

  • 1 pound dried chestnuts, soaked overnight in cool water
  • 2 cups milk
  • 5 eggs, separated plus 2 yolks
  • 4 ounces fontina, grated
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus a piece for grating over the top
  • 1 cup plus 1/4 cup fresh bread crumbs, toasted
  • Several gratings fresh nutmeg
  • Salt and pepper
  • 4 tablespoons butter

Directions

Heat oven to 375 degrees F. Drain the chestnuts and place into a 2 quart saucepan with the milk and place over medium heat and bring to a boil. Lower the heat and simmer until tender, about an hour. Remove the chestnuts and mash with a fork or puree in a food processor until a smooth puree is formed. Place puree in a large mixing bowl and add the 7 yolks, the fontina the Parmigiano, 1 cup of the breadcrumbs and the nutmeg and season with salt and pepper. Butter a bundt pan and sprinkle with remaining bread crumbs. Whip the egg whites to soft peaks and carefully fold into the chestnut mixture. Pour the mixture into the prepared pan and place pan in the oven for 40 to 45 minutes, until a tooothpick pierced at the thickest part leaves just clean. Remove from the oven and allow to cool 5 minutes. Using a sharp knife, carefully loosen the edges around the outside and inside perimeters and invert onto a plate. Grate Parmigiano over and serve warm.

IDEAS YOU'LL LOVE

Tortelli di Castagne: Chestnut Tortelli

Recipe courtesy of Mario Batali

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Zuppa Di Castagne: Chestnut Soup

Recipe courtesy of David Rocco

Cardoon Custard--Sformato di Cardi

Recipe courtesy of Mario Batali

Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli)

Recipe courtesy of Mario Batali

Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Recipe courtesy of Mario Batali

Artichoke Pie: Sformato di Caciofi

Recipe courtesy of Mario Batali

Sformato Alle Erbe: Swiss Chard Custard

Recipe courtesy of Mario Batali

Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c