As already said in the previous post 'October, Chestnuts, Sunday', last Sunday, we went to pick up chestnuts in Valtellina.
There were so many! Well, what should I do with them once picked up?
Surfing the web and speaking with people who knows about cooking stuff (my grandma) I found 4 tips that I want to share here:
- Use a bay leaf when you roast your chestnuts. I've never thought about this and, believe me, they're great!
- Chestnuts and wine: perfect match! I still need to understand if it's better eat chestnuts with white wine or with red one. For now, I can say that they are perfect with both!
- Use chestnuts as the filling of turkey, as Americans do on thanksgiving day. Too rich, I would say...
- Chestnuts milk soup: my grandma, told me that I was greedy for it. I can't remember of course but I trust her: boil chestnuts and smash them (not too much). "Don't forget to add vanilla or cinnamon!'
PS I translate the sentence for you. My grandma is from Puglia!
I wait for your comments!
For any complaints, write to Marianna.