How to cook a roasted chestnut and dishes from it
Nothing so reconciles with the sad sometimes laterautumn, like the smell of roasting chestnuts. This fragrance spills over the streets of most French, Spanish and Italian cities. He caresses the sense of smell of tourists and residents of my city - Lviv. Although in Galicia only horse chestnuts grow, their edible subspecies grows in excess in the nearby Transcarpathia. At us these tasty nucleoli are baked in large drums on mobile trays, similar to locomotives. And in Turkey, for example, on open braziers. They are also baked in special frying pans. Can I make roasted chestnuts at home? The recipe with the photo is shown below.
The way of preparing them is very simple.But first make sure that before you are edible chestnuts. If you collect them in November, then the green shell for them is more like a hedgehog, and in this box are hidden several nucleoli. And when you buy them, make sure that their shape is a bit like a bulb and has an even face. Edible roasted chestnuts taste sweet, while horse - bitter.
These delicious nucleoli can be boiled, baked, fried.But whatever you do with them, you must first break the integrity of their brown glossy shell. Since in the process of heat treatment the juice inside the nucleus turns into steam, and the nut can explode in the most unexpected way, having flown out of the pan. A roasted chestnut can be prepared in a conventional frying pan (but not Teflon). Do not use any fat.
So, we cut each fruit crosswise topierce the skin. Fill the whole bottom of the pan with chestnuts. It is advisable to stack them with incisions upwards, but this is not a matter of principle. We use a single layer. We cover with napkins, plentifully moistened with water. We put on an average fire. We cover for safety with a lid, as some chestnut fried will necessarily explode. From time to time the nucleoli are mixed. We also watch that the napkins remain moist - we spray them with water as needed. If you do not, the nucleoli will be too hard. These nuts are fried for about twenty minutes. Their rind by that time will be charred, the visible nucleoli will get browned, and the smell of the apartment will go amazing.
There is a chestnut fried you can either solo orinclude it in other dishes. The sweetish taste of the nucleoli makes it possible to prepare desserts from them, but they are also good in sauces and as a filling for meat - turkey, chicken, rabbit, pork. And as street street food chestnuts are good only in hot form. Cooling down, they lose flavor, become dry and tasteless.
And in the end how to apply the chestnutfried. Pork meat is cut into small portions, marinated in wine, garlic, spices. Fry the flesh with onion, add broth and marinade at the end. Stew until done for about an hour. Add the orange peel, two handfuls of roasted peeled chestnuts and five pieces of figs. Hold it under the lid for another 15 minutes. You can make a delicious sauce for boiled colored or Brussels sprouts. Purified nucleoli are smeared with a blender, bred with cream, a little bit is kept in a frying pan and filled with this dressing dish.