Chestnut Puree (Purè di Castagne)
Instructions
Drill a horizontal cut on the chestnut Peel on the side where the fruit is concave; put them in a pan with the bay leaf, cover with boiling water and simmer for an hour.
Drain, remove the bay leaf, peeled chestnuts and pass through the potato masher.
Collect the proceeds into a pot and dilute with hot milk poured.
Mix and stir with a knob of butter; served piping hot.
This is a nice puree side dish for roasted red meats or poultry as the Turkey or the Guinea fowl.
Ingredients and dosing for 4 persons
- 800 g of chestnuts
- 25 cl of milk
- 1 leaf of laurel
- 1 walnut butter