Score the chestnuts and cook them as you would for roasted chestnuts. Once cooked, peel, grind, and sift them until you obtain a very fine mixture. Blend the egg with a pinch of salt and emulsify with the brown butter; then insert the warm mixture into a siphon. Cook the Agnoli in plenty of salted water, drain, and sauté them with butter and Parmigiano.
Place the Agnoli on a serving plate, create some points of foam with the siphon, and some points with the sifted chestnuts. Take a few points of coffee powder and place them on the plate where, with the help of a blowtorch, we will ignite the coffee powder so that during the service, the aroma and smoke of the coffee can be appreciated.
Pietro Montanari
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
