Thursday, October 9, 2014

FOOD

about chestnuts,
images: mikkel vang, recipes: leonoor ottink
roasted chestnuts, for me it's the smell of paris in winter, where vendors sell fresh-roasted chestnuts from the streets. score them with a knife, on the flat side works best, and roast them for about 20-30 minutes until done. over a fire if with your children or if you're feeling adventurous, or  in the oven. test with the point of a knife, they should be soft. or cook them in boiling water until soft, that actually works better for me. the trick is to peel them when they're still warm. use them immediately or store them in a container, they tend to dry out and become stone hard if you don't. you can either eat them right away, perhaps sprinkled with a little salt, or make green cabbage with chestnuts & pancetta, delicious!
fry a chopped onion on a low flame, for 15-20 minutes, until it starts to caramalise. add 100 g.  pancetta, cut into matchsticks, and stir fry until golden and crisp. add 1/2 shaved green cabbage and stir fry until it softens, then stir in a handful (or more) roughly chopped chestnuts. taste for salt and sprinkle with black pepper.


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