ITALIAN RECIPES BY:

Mild Auricchio provolone coated in nuts on a chestnut purée

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Provolone coated in nuts on a chestnut purée
  • 25%
    497 kcal
  • 46%
    22.98 g
  • 34%
    30.62 g
  • 13%
    34.64 g
  • 0%
    0.627 g

    Preparation time

    0:20 min + soaking time

    Cooking time

    0:30 min

    Difficulty

    easy

    Servings

    serves 4

Ingredients

  • 1 mild Auricchietto
  • 2 yellow potatoes
  • 60 g Noberasco organic shelled hazelnuts
  • 60 g Noberasco organic chestnuts (soaked in lukewarm water for at least two hours)
  • 2 tbsp Ponti Golden Cap balsamic vinegar
  • 1 glass whole milk (or Parmalat Zymil)
  • a little butter
  • Cannamela organic black pepper
  • salt
  • >> Our wine picks:
  • Zonin Amarone della Valpolicella DOCG
  • OR: Zonin Ripasso Valpolicella Superiore DOC
  • OR: Santa Margherita Chianti Classico Riserva DOCG
  • OR: Santa Margherita Sangiovese DOC Maremma Toscana
  • OR: Feudo Principi di Butera Riesi DOC
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Method

  1. In a saucepan, melt the butter together with the sliced or cubed potatoes and the soaked chestnuts.
  2. Cover with milk and a little hot water, then simmer until the chestnuts are quite soft.
  3. Blend into a cream and season with salt and pepper.
  4. Peel the Auricchietto, cut it into thick slices of about 1 cm (0.4 inches) and then pass it through the minced hazelnut crumbs, pressing gently so they can stick to the cheese.
  5. Cook in a non-stick frying pan with a little butter, so that the cheese slightly melts and the hazelnut coating toasts well.
  6. Serve on the chestnut purée (hot or cold) with some drops of balsamic vinegar.
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Chef's tip

Garnish with some finely chopped fresh parsley.

Serving suggestion

Serve as an entrée, with some croutons or celery stalks, or as a main course together with pan-fried vegetables or delicate meat dishes.

Wine selection

Amarone della Valpolicella, Ripasso Valpolicella Superiore, Chianti Classico Riserva, Bardolino, Dolcetto d'Alba, Sangiovese or Riesi.

Family tip

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Dish history

This dish will leave you speechless: the sweet softness of the chestnut purée meets the crunchy savouriness of the pan-fried Provolone slices coated in nuts, creating a beautiful contrast of strong and mild flavours. Ideal for everyday meals as well as for special occasions, your guests will certainly ask you for the recipe!