“I like mine roasted.”
“I like mine boiled.”
“I like mine with polenta taragna and sausages!”
Well, personally I like them steamed, but upon hearing that snippet of conversation between 3 talkative elderly folk, I just knew we had to sit down to our own meal of chestnuts…and soon. This past Sunday saw a long and lazy feast of bratwurst, sauerkraut, speck, cornichons, black bread, cheese, mushrooms and other delicious bites on the table. To drink, a bottle of Teroldego, and in the end we were stuffed like chestnuts in a roasted goose.
These are store-purchased potato and buckwheat flour gnocchi. They have a firmer texture, with a whole-grain taste from the buckwheat. Half served with meat ragu (beef) and half with brown butter and sage.
This was an experiment with eringi mushrooms as I have never seen them in the produce section before. Sauteed in butter, shallots, thyme and white wine until soft and fragrant. I had this sudden idea that vanilla and mushrooms would work well, and it does with Halen Môn’s vanilla sea salt sprinkled on top.
Entirely different from yeast-risen krapfen pastries, this version is like fried pockets of sweet pastry dough with chestnut paste in between. They are GREAT! I’m still working on a recipe that suits my taste, and then there’s the Mont Blanc dessert to deal with.