Hello again. Thanks for coming back to see where I am in my 20 Regions of Italy project, based on the book La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine).
Again, I’m going to take a step back from Emilia-Romagna to Campania. This time, I made Palline di Castagne, or Chestnut Balls. They resemble chocolate truffles in appearance, but have a unique flavor.
I must say that some recipes benefit from a test run and a re-do, and this is one of those recipes, because the first batch I made was inedible, while the second batch was really good and worthy of serving to guests. But I did make one very important modification.
The recipe calls for 1 cup milk, which, as I discovered, was way too much. The resulting confections were much too wet. So much so that they couldn’t be rolled out into smooth balls, and the texture was very off-putting. I must confess that I made half the recipe (in other words, I used ½ cup milk). The ingredients are few enough and simple enough that halving the recipe wasn’t a problem, but I have to wonder if, somehow, it affected the end product. However, I don’t think this was the case. What I did with the second batch was to add a little bit of milk, a little at a time, just until the ingredients held together. In total, I used maybe a couple of tablespoons.
Here’s my personal tip: The original recipe says to pass the cooked chestnuts through a sieve. I tried this method and found that, because of their texture, some of the chestnuts gets trapped in the mesh of the strainer. I found it to be both messy and wasteful. Then I tried grating it, and the result was pretty much the same, if not worse. I found that using a food processor works best. It does the job quickly, with minimal mess, and the least amount of waste. It may not be traditional, but it’s the most effective.
I’m giving half the recipe here because it made 28, and I feel that’s a good number of confections to make. Of course, if you want to make a full batch, just double everything. But be careful with that milk!
Palline di Castagne
1 pound chestnuts
2½ tablespoons sugar
1 tablespoon bitter cocoa powder
2 tablespoons rum or Marsala wine
¼ cup whole milk
½ cup confectioners’ sugar
Using a paring knife, cut an “x” in the flat sides of the chestnuts, or cut a little flap in the top part of the chestnuts. Place the chestnuts in a medium pot and cover with water. Bring the pot to a boil; lower the heat and simmer until the chestnuts are tender, about 20 minutes. Drain the chestnuts and let them cool. When they’re cool enough to handle, peel them.Pulverize them either by passing them through a mesh sieve, grating them, or pulsing them in a food processor. Transfer the mixture to a medium bowl.Add the sugar, cocoa power, and rum or Marsala and stir. Begin adding the milk a little at a time just until the mixture holds together. Mix well.Spread the confectioners’ sugar out on a plate.
Take a tablespoon of the mixture and roll it into a ball. Make a few more and place them in the sugar. Roll them around to coat them fully and place them on a platter. Repeat with the remaining mixture.Arrange them on a plate and serve. You can make these a day or two ahead of time, but wait until the last minute to roll them in the sugar because the sugar will eventually melt.