Chestnut balls with SKYR sauce



for 14 chestnut balls

for the chestnut balls

  • 250 g chestnuts, pre-cooked and warm 
  • 1 egg
  • 1 spoon milk
  • salt
  • parsley, chopped 
  • 2 spoons buckwheat flour

for the sauce

  • 150 g SKYR Natural
  • 1 spoon chives, chopped 

for the salad

  • 1/4 white cabbage
  • cumin
  • apple vinegar
  • olive oil
  • salt
  • pepper

  • 4 small Piadine or Arabic bread


Mix the pre-cooked and warm chestnuts with the egg, a spoonful of milk, the salt, chopped parsley and the buckwheat flour.

Using your hands separate the dough into 14 portions and shape little balls with it.

Heat a bit of oil in pan and fry the balls for a few minutes, until they’re cooked through.

In the meantime slice the white cabbage into thin slices and dress in a bowl with the appple vinegar, oil, salt, pepper and cumin.

Mix the SKYR with chives.

Place the Piadina on a plate and add the white cabbage, balls and the SKYR sauce.


Stefano Cavada

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