Tag: Chestnuts

Meatballs, sausages and chestnuts – Italian Cuisine

»Meatballs, sausages and chestnuts

Clean the chestnuts with a cloth, cut a cross on the rounded part, boil them for about 40 minutes, then peel, peel and chop them.

Add the minced meat, the crumbled sausage, the lightly squeezed bread, the egg, the Parmesan and a pinch of salt, and mix.

With slightly moistened hands, take a little mixture at a time, flatten it in your hands, put a small piece of cheese in the center and close to form a meatball.
Continue like this with all the other meatballs, then pass them in the breadcrumbs, making it adhere evenly.

Peel the onions and cut them into thin slices, then sauté them in a pan with salt and oil and finally stew them with hot broth, adding aromatic herbs to taste (I sage and marjoram).

Meanwhile, brown your meatballs in another non-stick pan with a little oil, turning them to brown them evenly, then quickly pass them back into the pan with the onions, blending with a little broth, just long enough to flavor.

The sausage and chestnut meatballs are ready, serve them immediately.

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Roasted Chestnuts in Bacon Recipe – Italian Cuisine – Italian Cuisine

  • 12 roasted chestnuts
  • 12 slices of smoked bacon
  • Rosemary

For the recipe roasted chestnuts in pancetta, peel the roasted chestnuts and wrap them individually with the slices of pancetta. Scented with a few leaves of rosemary.
Settle them in in a baking tray lined with parchment paper and bake at 200 ° C for 6-8 minutes until the bacon becomes crispy.
Serve to taste on chestnut leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Rolled pork with chestnuts – Italian Cuisine

Rolled pork with chestnuts

Rolled pork with chestnuts, preparation

1) Open the loin to book and beat it to thin it slightly, add salt and pepper. Stew the finely chopped leek in a pan with 3 tablespoons of oil and 100 g of coarsely chopped chestnuts. Add the chopped sage leaves and half of the compote. Let it cool down.

2) Sprinkle the mix on the loin, roll it up, wrap it in bacon and tie it with kitchen string. Transfer it to a pan with 4 tablespoons of oil and cook it in oven preheated to 180 degrees for 15 minutes. Add the Calvados, the crushed garlic cloves e cook 20 minutes.

3) United to the meat the peeled pumpkin cut into wedges, the remaining chestnuts and salted. Brush the meat with the apple compote remained diluted with a tablespoon of water and cook for another 25 minutes. Let it rest for 10 minutes, remove the string and serve sliced ​​with its side dish and cooking juices.


Posted on 11/26/2021


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