Recipe: Roasted Chestnuts

Name: Châtaignes au four
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 portions
Ingredients: Châtaignes au four pour 6 personnes :1 kg de châtaignes600 g de fromage d'alpage (ou fromage a raclette)600 g de raisin300 g de viande séchée (ou jambon sec ou de lard fumé)beurre

By ivan ★ ★ ★ ★ ★ 4.9/5 (23 reviews) Vegetables

Prep 30 min

Cook 30 min

Total 1h

Servings 6 serv.

Here is a recipe to make use of chestnuts gleaned from our forests. In Switzerland and more precisely in the magnificent canton of Valais, this is called "La Brisolée". More than just a recipe, the chestnut is there an institution, the occasion for an autumn meal shared with family or friends

Ingredients for 6 servings

Roasted chestnuts for 6 people:

1 kg of chestnuts
600 g of alpine cheese (or raclette cheese)
600 g of grapes
300 g of dried meat (or dry ham or smoked bacon)
butter

Step-by-step directions

1/ Soak your chestnuts for 20 minutes in a basin filled with cold water. Then discard all those that float (they are wormy).
2/ Using a small pointed knife make a small slit on the side of your chestnuts (score), the shell will thus be easier to remove after cooking and they won't burst in the oven.
3/ In your oven preheated to 220° (th7+) place your chestnuts on a baking sheet and let cook for about 30 minutes.
When the shell comes off easily they will be cooked. Obviously, if you have the opportunity to cook your chestnuts over a wood fire, don't deprive yourself of this pleasure.
4/ Cut the cheese and meat into small pieces that you will present in the middle of the table in small containers with the grapes and butter.
And there you have it, everyone now composes their plate as they wish to accompany the chestnuts. You will serve with this simple and convivial meal a Valais white wine (a fendant for example) but as it is difficult to obtain it in France, a Cremant d'Alsace or a Gewurstraminer will do. All that's missing now are the mountains...
a quick hello in passing to our Swiss friends and their very fine gastronomy.

Châtaignes Lieu jaune Hiver