Last week we found out how to make the Busecca, a soup made of tripe.
The recipe that St. Isidore recommend today refers to a sweet inspired to it, in the name: the Busecchina is in fact a sweet soup made with chestnuts. A typical winter dish, prepared according to tradition, the day of St. Savina, 31 st January.
1.1 lb Dry chestnuts
½ l white wine
½ l milk
¼ l fresh cream
1 teaspoon of fennel seeds
In a saucepan, boil the water and cook the chestnuts with fennel seeds, until become softened.
Once cooled, put the chestnuts in a pan and cover with the white wine. Cooked at low heat until the wine will completely absorbed.
Heat the milk, cream and mixed together, but without boil. Pour the chestnuts in a bowl and cover with milk. Let stand for about 10 minutes, serve up the soup.