| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Robiola cheese |
|
|
(packages come with two 4-oz cubes) |
| 1/2 |
c |
Roasted chestnuts; finely chopped |
| 1 |
|
Ripe persimmon |
| 2 |
oz |
Orange juice |
| 2 |
tb |
Sugar |
INSTRUCTIONS
In New York City you can find roasted chestnuts readily. However, if you
can not find roasted chestnuts, here is what to do. Take 10 chestnuts and
score a cross on the pointed end of each chestnut. Roast in the oven at 400
degrees for about 20 minutes. Peel and chop.
Remove the Robiola cheese from its package and drain its liquid. Cut each
cube into 2 pieces. Gently press each piece into the chestnuts. The
chestnuts should adhere to all sides of the cheese. Set aside at room
temperature.
Peel and seed the persimmon and place in a blender with the orange juice
and sugar. Blend until smooth, about 1 minute.
Divide the sauce among 4 dessert plates, place a piece of nut crusted
cheese in the center of each plate and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5625)
Per serving: 74 Calories (kcal); trace Total Fat; (5% calories from fat);
1g Protein; 17g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
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