Buttered chestnuts

Buttered chestnuts

Castagne al burro

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g last season’s dried chestnuts
30g lardo
200g alpine butter, cut into 1cm cubes
salt

Method

  1. Soak the chestnuts in plenty of water overnight.
  2. The next day, remove any brown pieces of skin remaining, and put the chestnuts in a pan with a lid. Cover completely with water and add a piece of lardo, which will give flavour but also ‘shininess’ to the dish. Cook slowly on a low heat with the lid on for at least 2 hours, or until the liquid has been absorbed and the chestnuts are brown and soft. Remove the lardo, and serve the chestnuts hot with a few cubes of butter on top and a pinch of salt. It should all be eaten before the butter starts to melt.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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