Mild Auricchio provolone coated in nuts on a chestnut purée

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.

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!