We all have love eating cheese after a good meal: it helps finish our glass of wine. But have you ever thought about hot chestnuts?

Very popular and well-known in Europe, chestnuts are still unknown in Quebec. A bit like panettone was 20 years ago, we believe that chestnuts will gain in popularity over the next few years.

Italian cuisine is already full of cheese in its recipes, adding more after the meal would be a bit exaggerated. So we offer you a perfect alternative.

Today we present you how to to cook hot chestnuts the way Moreno learned during a stay in Rome.

Steps:

Preheat the oven at 350F
Cut each chestnut with a knife.
Soak the chestnuts in water for a minimum of 2 hours.
Remove the chestnuts that come to the surface
Place the rest of the chestnuts on a chestnut tray (or any plate with holes).
Place the baking tray in the oven for 20 min at 350F.
Increase the temperature to 425F for and cook for another 10 minutes.
Remove from the oven and place the chestnuts in a damp cloth.
Shell and taste!

Voila! Chestnuts are certainly an ideal way to end the dinner, finish the wine and have good discussions!

Glass used: Zalto Burgundy https://lenoteca.store/collections/ve...

0:00 Intro
0:23 Choosing your chestnuts
1:01 Cutting the chestnuts
1:14 How to know if the chestnuts are good
1:26 Summary of the recipe: hot chestnuts
1:54 Why soak chestnuts?
2:59 Why you should try chestnuts?
3:58 All important things are settled at the table.
4:42 Place the chestnuts in the oven on a baking tray with holes.
5:29 Place the chestnuts in a damp cloth.
7:17 Where does Moreno's recipe for chestnuts come from?
9:02 The chestnuts are ready!
10:01 Why chestnuts more than cheese after the meal?
10:18 Pizzaghetti
10:36 The chestnuts are tasted and shelled.


BUON APPETITO E ALLA PROSSIMA RICETTA!!