Chestnuts

Cold autumn or winter nights and roasted chestnuts seem to go together. Chestnuts do however have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets. Chestnut soup is a winter classic and other equally delicious options are stir fries, casseroles, stuffing for meat and poultry, pastas, cakes and desserts. Although chestnuts can be eaten raw after peeling, they are usually cooked in some way.

Castagnaccio – Tuscan Chestnut Cake


Castagnaccio is a baked cake made with a dough of chestnut flour, water, olive oil, pine nuts, rosemary, and raisins, typically found in the Tuscany region of Italy.

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Chestnut


Chestnuts have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets.

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Chestnut and Apple Soup


A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.

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Chestnut and Apricot Stuffing


It’s definitely worth the effort of making your own stuffing for Christmas dinner, and this apricot and chestnut combination is a winner. It can be precooked, frozen, and warmed on Xmas day – easy !

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Chou Rouge a la Limousine – Red Cabbage with Chestnuts


The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.

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Corsican Chestnut Fritelli


Fritelli is a Corsican doughnut or fritter made from fried chestnut flour. A preparation of the fritters is referred to as Fritelli a Gaju Frescu with fresh cheese or Fritelli di Salciccia with sausage.

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Kalam Dolmasi – Cabbage Leaf Dolma


Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.

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Kestaneli Pilav – Chestnut Rice


Steamed rice with the infusion of flavour and crunchy texture of roasted chestnuts.

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