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Posts Tagged ‘CASTAGNE’


    29 November 2012 // flaviabi

    pollo porri e castagne 002

    For 4 people:

    4 slices of chicken breast

    150 gr. Sausage

    3 leeks

    25 chestnuts

    white wine



    Two tablespoons of milk


    Extra virgin olive oil



    Boil chestnuts in salted water and when cooked, peel and mash. In a bowl mix sausage,chestnuts and milk until the mixture is creamy. Spread mixture on the chicken breast, cut the leeks into strips and place them in the center. Carefully roll up and secured with a toothpick. Sprinkle with salt, thyme, chives, salt and pepper and cook covered in the oven at 170 degrees for about 30 minutes. In the meanwhile carve the remaining chestnuts and cook in the oven until they are ready to be peeled. Add them to the chicken, with  half glass of white wine and continue cooking for another 10 minutes

  2. Artichokes, porcini mushrooms and chestnuts soup

    14 October 2011 // flaviabi

    zuppa carciofi,porcini e castagne 012

    … .. I’m glad the autumn comes: a season rich in the country and in the woods!
    And today, when I saw porcini mushrooms, artichokes and chestnuts at the market I could not resist!!
    Long life to THE SOUP!
    Ingredients for 4 people:
    3 artichokes
    350 gr. Porcini mushrooms
    20 chestnuts
    1 potato
    1 shallot
    1 clove of garlic
    1 glass of white wine
    Extra virgin olive oil
    black pepper
    1 lt. Vegetable stock
    While  chestnuts are boiling in salted water, chop scallion and garlic very thin and let them fry in a pan, with olive oil, until brown. Take out outer leaves from artichokes (hard like a stone!!),And also remove any hair that may be in the middle, cut the upper part into thin strips and the stems into cubes, put them in water acidulated with the juice of a lemon. Add the artichokes to the shallot cook for 10 minutes (brilliant fire!), adding a white wine. Now  chestnuts are boiled (about 30 minutes), we burnt our hands to peel them ,and add it to the artichokes, along with one diced potato. Add the broth and a pinch of salt and let cook for 30 minutes over low heat. Clean the mushrooms (without water but only with a toothbrush !), And cut into strips. Add them to the soup and let cook for 10 minutes (otherwise they will mash! ). This soup should be served warm with a drizzle of olive oil, sprinkle with black pepper and a few leaves of parsley. BUON APPETITO!