Chestnut Salami. Craving fall!!! What could be better than a fruit like chestnuts to prepare a delicious dessert. Today in our kitchen we have created another simple and quick dessert, yet impressive: chestnut salami. Chestnuts can be consumed boiled in salted water, or in a pressure cooker, for faster cooking that also preserves all properties, or cooked in special perforated pans to make the famous roasted chestnuts. They can also be the base for savory dishes, such as soups, stews (rice and chestnuts) and purees, or make a rich filling for ravioli, making them a very versatile ingredient in the kitchen. Chestnut Salami is a delightful dessert to prepare during the Autumn season, perhaps after a nice harvest with your children.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 14 oz chestnuts, boiled (pulp)
- 3/8 cup sugar
- 2 cups digestive biscuits
- 1 cup unsweetened cocoa powder
- 2 tbsp milk
- 1 shot rum
- to taste powdered sugar
Tools
- Bowl
- Sieve
- Pressure Cooker
Steps
Once gathered or purchased, wash the chestnuts under running water and discard any with holes.
Place the chestnuts in a pot and cover them with lightly salted water, along with two bay leaves. Let them boil for 40-60 minutes or cook them in the pressure cooker for about 25 minutes from the whistle.
Once cooked, drain, peel, and completely remove the skin.
Pass them through a sieve or a food mill to obtain a puree.
Add cocoa and sugar.
Break the biscuits into pieces and add them to the mixture.
Pour in the milk and rum, and mix.
Now pour the mixture onto parchment paper and, wrapping it, form a kind of salami. Wrap it tightly with parchment paper and let it rest in the fridge for at least 3 hours or in the freezer for about 1 hour.
When ready to serve, sprinkle with powdered sugar.If you want to share your culinary specialties, you can join the group Arte e fantasia a tavola
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