Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
2 hr 20 min
Prep:
10 min
Cook:
2 hr 10 min

Ingredients

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Zuppa Di Castagne: Chestnut Soup

Recipe courtesy of David Rocco

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Involtini with Castagne e Prosciutto: Beef and Prosciutto Rolls with Chestnuts

Recipe courtesy of David Rocco

Chocolate Sformato with Amaretto Whip Cream

Recipe courtesy of Giada De Laurentiis

Parmigiano Sformato with Piquillo Peppers and Almonds

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword