chestnut-spoon-bread-with-fontina-cheese-105772.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Saut\u00e9 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.",
        "*Available at specialty foods stores, Italian markets, and some supermarkets."
    ],
    "ingredients": [
        "8 tablespoons (1 stick) 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, separated"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Bake",
        "Fall",
        "Chestnut",
        "Fontina"
    ],
    "title": "Chestnut Spoon Bread with Fontina Cheese",
    "url": "http://www.epicurious.com/recipes/food/views/chestnut-spoon-bread-with-fontina-cheese-105772"
}