Ingredients

• 400 g of Mount Amiata Chestnuts PGI, Marrone variety, shelled and peeled
• 400 g di Fagioli bianchi di Sorana IGP
• 400 g white Sorana beans PGI
• 1 medium onion
• salt to taste
• stock as needed
• olive oil

Proceeding

Wash and simmer the chestnuts in salted water; simmer the beans separately and pass everything through the masher. In a pan with oil, stir-fry the chopped onion and add the puréed chestnuts and beans. Blend with enough stock to obtain the right consistency and mix whilst continuing to cook over a low heat for about ten minutes adding salt to taste.