Minestra di porri e castagne
Piemonte
Ingredients
1/2 lb. fresh chestnuts
3 tbsp. butter
1 lb. leeks, sliced
1 lb. potatoes, peeled and sliced
1 cup beer
Beef broth
1 1/4 cup heavy cream
2 large egg yolks
Bread slices
Preparation
Step 1
Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
Step 2
Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
Step 3
Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.
