Tag: Chestnuts

What do I drink with chestnuts? – Italian Cuisine


The liqueur with chestnuts
The liqueur with chestnuts
The liqueur with chestnuts
The liqueur with chestnuts

Autumn is a generous season with gourmets. While woods and countryside are tinged with all the shades of green, yellow, brown and red, mushrooms, pumpkins and chestnuts are born and, in the cellars, the freshly picked grapes slowly turn into wine. In Italy, the custom of tasting autumnal products with new wine is strongly rooted over the centuries and dates back to the rural world, when entire families gathered to spend time together, accompanying chatter by the fire, with roasted chestnuts and the new wine.
A tradition that resists in some regions and that attracts many tourists every year, lovers of trekking in the woods and tasting of typical products. The best place to have this experience remainsSouth Tyrol, where the ritual has a well defined name, Törggelen: it's about a snack or dinner with speck, barley soup, canederli, spinach ravioli, sausages with sauerkraut and, naturally, roasted chestnuts, all washed down with abundant red wine. In the past the wine that accompanied roast chestnuts was the novello, better still if slightly moved, to clean the mouth from the softness of chestnuts. The choice is always valid, but in almost all Italian regions there are other red wines, young and light, which can be combined very well. For example, in South Tyrol the Schiava is fine, in Trentino the Marzemino, in Veneto the Valpolicella, in Piedmont the Dolcetto, in Lombardy the Bonarda … If chestnuts become an ingredient in a dish, the situation changes. Usually, they are paired with meat, so it is better to choose red wines that are a little more structured, such as Teroldego or Aglianico del Vulture. If, on the other hand, they are part of a dessert, the wine must certainly be sweet: in this case, excellent choices are Aleatico dell'Elba or Chambave Muscat Flètri from the Valle d’Aosta.

Here are our choices

Alto Adige Schiava Alte Reben 2018 Glögglhof – Franz Gojer
Trentino Marzemino Mastri Vernacoli Cavit
Valpolicella 2018 Familgia EasterEaster
Dolcetto di Diano d’Alba Sorì Utinot 2018 Cascina Rossa
Oltrepo Pavese Bonarda Sparkling Cresta del Ghiffi 2018 Agnes brothers
Wines for recipes with chestnuts:
Teroldego Morei 2017 Foradori
Aglianico del Vulture The Manfredi Rosso Taglio del Tralcio 2016 King Manfredi
Wines for dessert with chestnuts:
Aleatico of Elba Alea Ludendo 2015 Tenuta delle Ripalte
Aosta Valley Chambave Muscat Flètri 2017 La Vrille.

Read also

How to cook chestnuts: 10 recipes

Read also

The digestive of the autumn? With chestnuts, of course!

Baked chestnuts a tasty alternative – Italian Cuisine

Baked chestnuts a tasty alternative


Baking chestnuts in the oven is an alternative method to cooking in a pan. Here are some tips for those who want to taste chestnuts at home

These beautiful days autumnal they are fantastic for picking up chestnuts in the woods. Then when you go home you rightly materialize the desire to eat them and so smoking chestnuts start to blend in the head, but you don't have the perforated pan to cook them. No problem: 30 minutes of patience will be enough oven.

Roast Chestnuts

Talk about roasted chestnuts and immediately think of the warmth of the fireplace and a glass of good wine. In short, because it is truly autumn, it is a must to taste hot chestnuts on the street, at festivals or at home. But often at home we don't have the perforated pan to prepare them. But there is an alternative cooking method. How to cook Roast Chestnuts? It is essential to establish the cooking minutes based on the size of fruits. The times, with a good oven, at a temperature of at least 220 °, vary between 20 and 35 minutes. Of course, as for roasted chestnuts, baked chestnuts should be eaten hot in order not to lose the fragrance and above all to deprive them of the peel without difficulty.

Some advices

To prepare baked chestnuts it is preferable to soak them in cold water at least two hours before cooking. Then dry them. To make sure you don't create an explosion, it's important record each chestnut making a horizontal cut with a small knife on the peel. Then they are distributed on a baking sheet, with a sheet of parchment paper, cooking them until brunettes appear. Once cooked, place them in a bowl with a dry cloth for a few minutes. Serve hot. If they advance, it is advisable deprive them of the peel, store them in a frozen bag and eat them within a few days.

Alternative uses

Baked chestnuts are excellent tasted immediately, but can also be used as an ingredient for some sweet treats. Put the chestnuts in a pan and sprinkle them with a bit of brown sugar that will begin to caramelize, blend with the Cognac serving them hot. Alternatively, once caramelized, you can place them on sticks, arranging them sweet skewers on a plaque. In this case you serve after a few hours. After all, a little one sin of gluttony every once in a while?

How to make a liqueur with chestnuts – Italian Cuisine


It's not autumn if you don't go to collect chestnuts at least once! To bring them to the table then there are lots of ideas, like this liqueur. Do we want to take a poetic license and call it "Castagnello"?

Autumn, the leaves fall … and even the chestnuts! Going to the woods to collect them is a way to spend an afternoon in contact with nature and to do something different and relaxing. With the loot, once at home, you can then do many recipes including that of an original liquor that we decided to call "castagnello". How you do it? We will explain it to you immediately!

It is not autumn without chestnuts

The chestnut liqueur it is the ideal way to end an autumn dinner, because it is also a digestive and then because it is not autumn if there are no chestnuts at the table, right?
Approaches Saint martin and there are even less than 100 days left for Christmas, so if you want to prepare this liqueur even to give it to friends, this is the right time to do it!
There are two recipes: a more delicious and creamy one and a lighter one.
We offer both of them, but we can already imagine which one will be chosen.

The tasty recipe of liqueur with chestnuts

Ingredients

700 g of chestnuts
400 g of sugar
1 l of alcohol
500 ml of water

Method

Boil the chestnuts until they become soft, then let them cool and peel them well.
Dip them in alcohol and let them macerate tightly for about 20 days.
After this time, prepare a syrup by dissolving the sugar in boiling water.
Let it cool and then add it to the alcohol, after having filtered it.
Chestnuts can be reduced to a puree of the whole or just a part.
Add them to the liqueur to make it very creamy.

How to boil chestnuts

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Classic (and light) chestnut liqueur

To keep the liqueur transparent and amber in color, do not add the blended chestnuts.
Instead, filter the alcohol very well with a thinly woven gauze and then add the
syrup.
Chestnuts can be used to prepare a dessert such as a Montebianco, in a slightly alcoholic version, or to garnish a cream or ice cream.

Now browse through our gallery for some more tips to prepare and taste chestnut liqueur

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