Ingredients for 4 people: 200 grams of fresh chestnuts, 1 slice of turkey of 800 gr, 100 grams of ham, 100 grams of fontina cheese sliced 30 grams of butter, half a liter of milk, parsley, salt, pepper, olive oil. Remove the first peel from chestnuts and boil them in salted water until they are soft, then remove the…
Ingredients for 4 people: 300 g of fresh chestnuts boiled with a bay leaf, 4 slices of fillet a couple of centimeters thick, 100 g of bacon in a single slice, 1 glass of brandy, 1 deciliter of broth or boiling milk, 1 small onion, 1 clove of garlic, oil, salt to taste, pepper p.p. Peel the boiled chestnuts…
Start cooking the rice with the broth: halfway through cooking add a few strips of raw ham and chopped boiled chestnuts. Stir in butter and grated cheese.
Ingredients for 8 people: Pepper to taste, 1 clove of garlic, 600 grams of chard, 15 boiled chestnuts, extra virgin olive oil, 50 grams of Parmesan cheese, salt, 1 roll of brisée pasta, 2 eggs Wash the beets, divide the ribs from the leaves and boil the two parts of the vegetables in separate pots. When the beets are…
Ingredients for 6 people: 1 kg fresh chestnuts, 2 bay leaves, salt. Peel the chestnuts and put them to cook in abundant water, to which you have added a pinch of salt and two bay leaves. When they are cooked drain and send them to the table very hot.
Ingredients for 6 people: 600 g fresh chestnuts, 250 g sugar, 2 glasses of rum. Make a cross incision with a knife on the rounded part of the chestnuts, wet them slightly with water, and put them in the roaster. Cover the fresh chestnuts with a damp cloth and cover with a lid. Roast them, making sure that they…
Ingredients for 6 people: 1 kg of fresh chestnuts. Clean your chestnuts with a slightly damp rag. Then with a very sharp pointed knife make in each of them a small incision on the rounded part. When they are all engraved, place them in the roasting pan, cover them with a damp towel and place them on very weak…
For very large chestnuts (sizes from 35 to 55 x kg), it is recommended to boil them over a very slow heat for about 2 hours, adding two bay leaves and a little salt. Once cooked, drain, peel and serve hot. For medium fruits (from 60 fruits per kg and more) it is recommended, after having made the incision with…