Italian
Bruschetta with Chestnut Cream and Mushrooms
by Chef in Camicia · 306K subscribers on YouTube
An autumn bruschetta with chestnut cream, cardoncello mushrooms, and smoked scamorza cheese. Perfect for the season.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
Ingredients
12 items- 300 gCountry Bread
- 250 gCastagne LesseBoiled chestnuts
- 100 mlMilk
- 200 gSmoked ScamorzaSmoked scamorza cheese
- 250 gCardoncelli MushroomsCardoncello mushrooms, or substitute with other mushrooms like pioppini
- ThymeTo taste
- RosemaryTo taste
- 1 pcsGarlic1 clove
- Olive OilExtra virgin olive oil, to taste
- SaltTo taste
- Black PepperTo taste
- ParsleyTo taste, for garnish
Method
- Blend the boiled chestnuts with milk, oil, salt, pepper, and thyme until you obtain a spreadable cream. Adjust with more milk or oil as needed.
- Heat oil in a pan with garlic, rosemary, and thyme. Slice the cardoncello mushrooms and sauté them until golden brown.
- Meanwhile, slice the rustic bread and toast it on a griddle or in the oven with a drizzle of oil.
- In the same pan used for the mushrooms, melt the smoked scamorza cheese.
- Assemble the bruschetta: spread the chestnut cream on the hot toast, add the melted scamorza, and top with the sautéed mushrooms.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
