Chestnuts in Italian Wine

Name: Chestnuts in Italian Wine (Châtaignes au Vin d’Italie)
Yield: Yield 6 to 8 servings
Cuisine: Italian
Ingredients: Salt; 1 pound cleaned, cooked chestnuts; 2 tablespoons butter; Pepper from the mill; ⅔ cup bouillon; ½ cup dry Marsala wine

Châtaignes au Vin d’Italie

Preparation info

Yield
6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Chestnuts in Italian wine were a sweet delicacy throughout the seventeenth century; which wine was never mentioned, however, so I made up this recipe, which proved quite good. Use chestnuts that do not fall apart; those sold canned dry in glass jars are extremely expensive but work well for this recipe.

Ingredients

1 pound cleaned, cooked chestnuts
½ cup dry Marsala wine
⅔ cu

Europe
France
Italy
Dessert
Gluten-free
Mediterranean
Savoie

Method

Macerate the chestnuts in half the wine 1 hour. Mix the remainder of the wine with the bouillon; reduce to ⅓ cup. Add the chestnuts and the butter and shake the pan back and forth on the stove until the nuts are glazed. Correct the seasoning.