Recipes with fresh Chestnuts and Marrons
Recipes with fresh chestnuts and chestnuts
Recipes for the Eurojapanese hybrid chestnuts (Bouche de Betizac, Migoule, Marsol)
For bigger chestnuts (35 to 55 fruits x kg), it is advisable to boil them very slowly for about 2 hours, adding two laurel leaves and a few salt. Once cooked, drain, peel and serve hot.
For medium fruits (60 fruits per kilogram and over), after cutting with a pointed knife, put them in the frying pan and cook them with slow fire, turning it from time to time so they do not burn.
Once cooked, cover with a damp cloth for about 10 minutes and serve.
Roasted Chestnuts "caldarroste"Ingredients for 6 people: 1 kg of fresh chestnuts.
With a lightly damp cloth clean the chestnuts. Then, with an acute sharp penknife slightly cut each chestnut on the rounded side. When finished, put them all in a “caldarrostiera” (a roast chestnut maker), cover with a damp cloth and put them on a weak fire. At times take them away from the fire in order not to let them burn. Once cooked, put all the roasted chestnuts in a platter, than serve piping hot. Roasted Chestnuts on the flame "burnt" Ingredients for 6 people: 600 g of fresh chestnuts, 250 g of sugar, 2 shot glass of rum.
Make a cross incision on the rounded side of the chestnuts, lightly dip with water and put them in a “caldarrostiera”. Cover all chestnuts with a damp cloth and close with a lid. Roast them, paying attention that they are cooked perfectly without scorching, and then peel them.
Put sugar and a glass of water in a small saucepan.
Let it boil and dunk peeled chestnuts in this syrup, keeping them on the fire until the syrup is almost completely absorbed. Then put the chestnuts in a hot oven pan, soak them with two shots of rum and light the rum on fire. Stir the chestnuts with a spoon until the flame goes out. Serve piping hot on the same dish. Boiled chestnuts Ingredients for 6 people: 1 kg of fresh chestnuts, 2 bay leaves, salt.
Peel the chestnuts and cook them in plenty of water, add a pinch of salt and two bay leaves. When they are cooked, drain them and serve piping hot.
"Herbs and chestnuts" savoury cakeIngredients for 8 people:q.s. pepper, 1 clove of garlic, 600 grams of chard, 15 boiled chestnuts, extra virgin olive oil, 50 grams of Parmigiano Reggiano cheese, salt, 1 pastry crust roll, 2 eggs
Wash the beets, divide the coasts from the leaves and boil the two parts of the vegetables in separate pots. When the beets are ready, drain the cooking water and let them cool. Chop the ribs and chop the leaves coarsely.Transfer the coasts of chard in a pan with 2 tablespoons of olive oil and a clove of crushed garlic. Bake for 10 minutes, stirring. Meanwhile pass the chestnuts, which will be previously boiled, in a blender. Then add the puree thus obtained 4 tablespoons of water, beaten eggs, chard and Parmigiano Reggiano cheese. Mix the ingredients, add salt and freshly ground pepper. Unroll the pastry crust and, while keeping the wax paper of the pack, place it in a baking dish. Fill with the mixture and cut the excess dough. Place in oven the cake with herbs and chestnuts at 200 °C for 45 minutes and then serve it warm. Risotto with boiled chestnuts
Begin cooking the rice with the broth. Halfway through the cooking, add some little strips of raw ham and chopped boiled chestnuts. Stir until creamy with butter and grated cheese. Fillet with chestnuts Ingredients for 4 people: 300 g of fresh chestnuts boiled with one bay leaf, 4 slices of a couple of inches thick fillet, 100 g of bacon in a single slice, 1 glass of brandy, 1 deciliter of broth or hot milk, 1 small onion, 1 clove of garlic, olive oil, salt, pepper a.r.
Peel the boiled chestnuts avoiding breaking them.
Cut the bacon into small cubes, pan-frying with chopped onion and garlic clove which will then be removed, and a little oil. Once it has become clear and crisp, not dry, add the brandy, the broth, salt and pepper, chestnuts and simmer slowly for about ten minutes, stirring gently.
Cook the fillet according to your taste, more or less cooked. Put the fillet in a pan with chestnuts, cook for another couple of minutes, serve hot. Chestnuts roll Ingredients for 4 people: 24 large fresh chestnuts (about 400 grams), 8 leaves of savoy cabbage, butter, 1 cup of cream.
Boil the chestnuts in steaming water for 10 minutes, drain and peel them without breaking them.
Boil water in the leaves of cabbage and transfer them with a skimmer on a clean cloth, let them dry. Then place in every leaf three chestnuts and wrap tightly in “fagottini”.
Lay all the fagottini in a baking dish greased with butter and moisten with a glass of cream. Bake at 200 ° C for 30 minutes, then serve.
Croquettes with chestnuts
Ingredients for 4 people:
600 grams of chestnuts, a bay leaf, two yolks and one whole egg, 100 grams of Gruyère, grated “Grana” cheese, breadcrumbs, milk, oil, salt.
Incise and boil the chestnuts for about an hour with bay leaf and a pinch of salt, then peel them and pass them through a food mill. Combine the mixture 2 egg yolks, 2-3 tablespoons of “Grana” cheese, a pinch of salt and add slowly the milk, just enough to obtain a homogeneous mixture but large enough to be able to form croquettes.
Extract a spoon of them, put them in the center of Gruyère stick and close the croquette giving it an oval shape. Continue until all ingredients ends.
Switch croquettes in the eggs left, beaten with salt and a tablespoon of milk, then in breadcrumbs and fry in hot oil.
Bowls of "amaretti", chestnuts and mascarpone
Ingredients for 4 people:
350 grams of fresh chestnuts or marroni, 120 grams of dark chocolate, 250 grams of mascarpone, 50 grams of butter, 50 gr of amaretti, 1 shot of Amaretto (liquor), 100 grams of powdered sugar, 1 vanilla bean.
Boil the chestnuts in a pressure cooker for 15 minutes or in a normal saucepan for 30 minutes. Then drain and peel them removing also the inner skin (this is a quite laborious operation, if you do not have much time you can buy already-boiled chestnuts).
Then put the chestnuts in a mixer and blend them, add the glass of Amaretto, mascarpone, the seeds of a vanilla bean, sugar and blend again everything.
Pass the puree to remove any lumps or signs of skins of chestnuts obtaining a creamy mixture. Place the chopped chocolate in bain-marie, melt and add the butter in cubes, mix it until it is homogeneous; finally the end add the chestnut cream and mascarpone.
Mix well and place the cream in a pastry bag, then fill in 4 cups or small cups. Finally crumble the amaretti and add a tablespoon over each cup.
Serving bowls, or storing in the refrigerator.
Ingredients for 6 people:
500 grams of fresh chestnuts, a glass of milk, 5 tablespoons of sugar, 0,5 l. chantilly, vanilla (optional).
Peel the chestnuts and put them to boil; when they are cooked, remove them the film, put them in a saucepan, cover with milk and put them back on the fire, adding to taste a hint of vanilla. Mash the chestnuts with a wooden spoon, and when they get a smooth puree and sustained, add powdered sugar. Put a few tablespoons of pureè in the potato masher in getting small vermicelli. When they will get a fair amount, put them, detaching with the tip of a knife, in the plate trying to arrange them in a conical shape. Cover the cone of vermicelli with Chantilly, and with the blade of a knife arrange them around the cake, giving to the latter the appearance of a snow-covered mountain.
Roulade of turkey with chestnuts
Ingredients for 4 people:
200 grams of fresh chestnuts, 1 slice of turkey about 800 grams, 100 grams of ham, 100 grams of sliced Fontina cheese, 30 g butter, half a liter of milk, parsley, salt, pepper, olive oil.
Remove the first peel of the chestnuts and boil in salted water until they are soft, then deprive them even of the second skin.
Spread the slices of turkey, put salt in and lay on top the ham and Fontina cheese.
Sprinkle with chopped parsley and crumbled chestnuts.
Roll the meat and tie it tight with kitchen string.
In a saucepan melt the butter with two tablespoons of olive oil, place the roulade and brown well on all sides.
Add salt a.r., pour with milk, cover with a lid and cook over medium heat for an hour.
After this time uncover, turn the meat and continue cooking for another 30 minutes.
When the roulade is cooked, cut the twine, slice, place it on a serving dish and pour over the sauce.
Skewers for roasting boundary
Ingredients for 4 people:
12 fresh marroni, 12 novelle potatoes, 2 apples, 1 lemon, 120 grams of ham in a single slice, 12 mushrooms in oil, 1 glass of brandy, salt, pepper.
Engrave marroni on one side lengthwise so they do not burst during cooking; cook them in the frying pan or in the oven; as soon as they are cooked, keep them warm in one clean cloth.
Boil in salted water the “novelle” potatoes.
Peel apples, deprive them of seeds and cored, cut into quarters and divide each quarter in half; sprinkle with lemon juice so they do not become black.
Skewer in the sticks one marrone, the diced apple, the novella potato, ham cubes, the mushrooms in oil.
In a saucepan soak the skewers in brandy for a few minutes, then heat over medium heat, always stirring, until the sauce is fully absorbed.
Serve as a side dish with roast meat.