Ingredients:
8 tablespoons unsalted butter
1 cup whole peeled roasted chestnuts ( from 7.4-ounce jar)
2 tablespoons chopped fresh thyme
3 cups whole milk
1/4 teaspoon salt
1 cup pasta flour ( golden semolina flour)
1 1/4 cups packed coarsely grated Fontina cheese ( about 5 ounces)
5 large eggs, seperated
Directions:
Preheat oven to 350.
Butter 11×7-inch glass baking dish.
Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add chestnuts and thyme.
Saute until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes.
Bring milk just to simmer in heavy large saucepan over medium-high heat.
Add salt, then gradually whisk in pasta flour.
Reduce heat to medium.
Cook until mixture is very thick, stirring constantly, about 3 minutes.
Remove from heat.
Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts.
Whisk in egg yolks 1 at a time; stir in chestnuts.
Beat egg whites in large bowl until stiff but not dry.
Fold whites into warm flour mixture in 2 additions.
Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese.
Bake spoon bread until puffed and beginning to brown, about 35 minutes.
Let cool 5 minutes; serve warm.
Servings: 8
Time preparation: 10 min.
Time total: 55 min.