Recipe - Minestra Di Castagna

Three fourths pound Chestnuts, each scored With
An X Across The Point
2 cup Milk
3 cup Chicken stock
One half cup Italian rice Vialone Nano
Salt
2 tablespoon Unsalted butter
1 bn Chives, finely cut or sliced up

Preheat oven to 375 degrees F.

Roast scored chestnuts 45 minutes. Remove from oven and peel outer hull and
the light brown inner skin. Chop the chestnuts roughly and place in a
6quart saucepan. Add milk and stock and bring to a boil. Cover and cook
just below boiling for 1 hour. Uncover, add rice and cook for 25 minutes,
or until rice is al dente. Season with salt. Stir in butter and chives and
serve hot.

Yield: 4 servings

Recipe by: Molto Mario MB5743 Posted to MCRecipe Digest V1 #605 by Sue
suechef@sover.net on May 11, 1997