A rare and original recipe that comes from Centina Zanalda, cook in the Pedroli-Bressani family of Brissago.
Meanwhile, cook the peeled chestnuts in the vanilla milk on the stove for 2 min. Strain. Add the butter, the sugar and the egg yolks. Let the mixture evaporate a little on the fire. Let it cool down and arrange the balls. Bake in boiling oil. Serve with a sweet sauce or alternatively with jam – or alternatively with a syrup with a little bit of rum.