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Recipe Rachel Rudy for Monti Bianco Chestnut Dessert Cuisine in Rome

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Traditional Italian dessert, Montenegro is a mountain of creamy chestnuts topped with a snowy peak of gracious.

La Torricella has three cabinets with vaulted glass covers. The first contains fish, which change daily, but always includes the thickness of the haughty monk, the anchovy grouper and scarlet prawns. The second is a round of pecorino cheese and vegetables a day, which means artichoke artichoke in January and vegetables in all its forms: chikuria, spinach, broccoli, soups. The latter is home to a vase of cork, a row of champagne and a sea of bulk fruit: apples, pears, quantities, filling loopholes, hundreds of husks, or chestnuts.

Like all owners of Trattorie and ristorante in Testaccio, Augusto, the owner of La Torricella, originally comes from the neighboring area of Abruzzo. He still has a family and a house near the small village of Santa Lucia, or the rest of them after the devastating earthquakes of 2009 and 2016. He also owns a piece of land containing castagneto, small, sweet chestnut wood. , Dating back to the Roman era.

There is nothing more like Augusto that we talk about castagneto and chestnuts. Like many Abruzzesi, chestnut trees call bread trees and chestnut bread to the poor, and he is fully aware of the vital role they played in the survival of his predecessors. “We saved the chestnuts,” he told me. A true and quiet collector, spent his life collecting stories, tools and machines related to harvesting his crop of barbed cups containing a smooth and shiny treasure. Pietro, who is more unreadable than the three waiters, is also Abruzzo and also has his own castagneto. Among them, at the time of chestnuts, fill the treasury with small mahogany nuts.

Most of the nuts in the third cupboard are reserved for Caldaro, which means hot barbecue, the same thing you find in the dodgy stalls that spread in Rome at this time of year. In La Torricella, most of the chestnuts are roasted, roasted in the oven, then served as ritual and social kabudin, all peeling their own and making the mess right on the table. Others become soup with the small vagioli del porgatoreo, or quanilini, or a kind of cornmeal porridge, a recent version of poor dishes that generations have suffered. Then there are the riches: chestnut gelato in Augusto, which reminds me of salted milk biscuits and glazed maronas, chestnuts steeped in brandy, my favorite favorite, Mont Bianco, which, like Mont Blanc, is a mountain, but mashed chestnut with creamy snow.

It may taste lavish, but it makes the mound – and there is no round way to this description – of brown, which looks like a beautiful chestnut chestnut, requires skill. In fact, the pasticcerie and some restaurants have sophisticated ways of making and presenting the Bianco monte. Mine is scattering more than the Alps, requiring a food mill or a platform for the potatoes. You need 500 g of peeled chestnuts, which boil for 20 minutes, then peel them with the aid of a knife – in the form of a true twinkle. Alternatively, you can record and roast in a hot oven for 30 minutes, then peel, or simply buy a vacuum packed.

Monte Bianco

Serves 6500 grams of peeled chestnuts 150 grams of dark chocolate 75 grams of powdered sugar, as well as more dust for the freezer base (optional) 500 ml of flavored cream

Place the peeled chestnuts in a small skillet and pour enough milk to cover. Leave on low heat until all the milk is absorbed.

Pass milky chestnuts through a grinder or ricer and into a bowl, add melted chocolate and powdered sugar. Leave it cool for at least one hour.

Working on a large platter, or meringue base, or six bowls, pass the machete through the mill / ramp, making it fall on the dish or in the bowls like the mountain. Cover with creamy sauteed and sugar dust powdered “snow”.