Chestnut cream and Truffle
"...more seasonal than that!"
We have two fabulous ingredients: fresh Casentino chestnuts and Black uncinatum Truffle of Villa Magna farm, cheers to the short distribution chain! It is a simple and also very fast recipe, if it were not to boil and peel the chestnuts...but we want to compare them with those pre-cooked? Absolutely not...
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. - Black Truffle of the season
  2. - Extra virgin olive oil
  3. - Salt
  4. - Pepper
  5. - Chestnuts
  6. - 1 sprig rosemary
  7. - Fennel seeds
  8. - Shallot
  9. - 1 potato
  10. - Milk or vegetable broth (your choice)
Instructions
  1. Wash and make a small carving on the chestnuts, then boil them in salted water with a rosemary sprig and fennel seeds for about 40 minutes (15/20 with the microwave oven).
  2. Peel the chestnuts well depriving them of the skins and set aside.
  3. Meanwhile sauté shallot finely chopped, then add a medium potato finely sliced, salt, pepper and a bit of milk or vegetable broth, leaving always the very low level.
  4. When the potato is cooked, add the chestnuts and simmer for a few more minutes, adding again milk or broth.
  5. Whisk plenty all, until you get a soft cream tending to solid.
  6. Add some freshly grated truffle and serve with a drizzle of olive oil.
Villa Magna Tartufi https://www.villamagnatartufi.com/

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