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Roast with chestnuts


roast with chestnuts

Few ingredients and long, delicate cooking will make your roast with chestnuts the undisputed king of Sunday lunch.

Chestnuts are the queens of autumn, the ones that first begin to make us savor the scents and flavors of the holidays. Good on their own, in the form of roasted chestnuts, they are also well suited to the preparation of many recipes ranging from appetizers to desserts . Take for example the roast with chestnuts: a simple side dish such as baked potatoes will be enough to make the Sunday menu sumptuous.

Preparing roast pork with chestnuts is really simple. Let the meat cook over low heat until it is very tender and the cooking juices are tasty and rich. Thanks to our advice, preparing the loin with chestnuts has never been so simple.

Roast chestnuts
Roast chestnuts

How to prepare the chestnut roast recipe

  1. First, cut the convex part of the chestnuts and place them in a pan covered with water together with a sprig of rosemary. Cook them for 25 minutes then once they are warm (but not cold) remove the peel and skin. Chop half roughly with a knife, leave the remainder whole.
  2. Tie the meat with string, placing a sprig of rosemary, a few sage leaves and a couple of bay leaves underneath.
  3. Then heat the oil in a pan and brown the whole clove of garlic and the chopped onion. Add the meat and brown it evenly on all sides, turning it without piercing it to prevent the juices from escaping.
  4. Then add a glass of white wine and put the lid on. Leave to cook for 30 minutes , adding a little water if needed to prevent it from sticking.
  5. Add the chestnuts, half a glass of water and salt and cook for another 20 minutes .
  6. Once the roast pork with chestnuts is ready, transfer only the meat to a cutting board, cover it with foil and let it rest for 5 minutes before cutting it into slices and serving it with the cooking juices.
Read also
Oven roast: the ideal beef recipe for special occasions

Variations of the second course of meat with chestnuts

If you want, you can also use dried chestnuts (100 grams will be needed), leaving them rehydrated in water overnight and adding them to the meat immediately after browning. In this case it may be necessary to add an extra ladle of water to help the formation of the cooking juices.

You can also prepare roast chestnuts in the oven . In this case our advice is to wrap the pork loin with slices of bacon, distribute the aromas and then tie the roast. Place it in a saucepan together with the boiled chestnuts, the onion cut into coarse pieces and the garlic clove. Drizzle with plenty of oil and cook at 180°C for 50 minutes . If needed, you can add water little by little during cooking. Also in this case let it rest for 5 minutes before serving it cut into slices.

Also take a look at the other recipes with chestnuts : one is better than the other!

Conservation

The roast with chestnuts will keep in the refrigerator for up to 2 days. We recommend reheating it in a pan over low heat before enjoying it.


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