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- Braised Chestnuts
- (Castagne Brasati)
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- Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Chestnuts:
1 lb 5 oz (600 grams) cultivated chestnuts, peeled
- 3/4 oz (20 grams) butter
1 bay leaf
1 fresh thyme sprig
1 celery stalk
Salt and pepper
- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Chestnuts:
Preheat the oven to 220°C (425°F) Gas Mark 7.
Melt the butter in a small, flameproof casserole.
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- Add the chestnuts and cook for 1-2 minutes, then pour in the meat stock.
Add the bay leaf, thyme and celery.
Cover and cook in the oven for about 40-45 minutes, gently shaking the casserole occasionally.
Do not stir as this can break up the chestnuts.
Season with salt and pepper and serve as a side dish with poultry dishes or roast meat. Serves 4.
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- That's it!
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