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6 to 8
servingsEasy
Published 1989
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.
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.