What French or Italian dishes use chestnut in the recipe?

Question

What French or Italian dishes use chestnut in the recipe?

Answer 1

When I was in Italy, years back I had the most delicious Chestnut Jam.  I have never forgotten it, it was so good.  I believe the French also make Chestnut Jam. There is a famous Italian Dessert made with Chestnut Puree and Whipped Cream that looks like Mountain Called Mont Blanc. Also many desserts such as Chestnut Biscotti, Cookies and Cakes are made with Chestnut Puree. Stuffed Figs with Chestnuts and Nuts are a specialty of Southern Italy.

A while back,  I was able to purchase some Chestnut Puree  and made a Lovely Chestnut Cake with Chestnut Filling and Icing; a recipe from an old Italian Cookbook.

Also Roasted Chestnuts are a treat there as our Popcorn is here.  Roasted Chestnuts are also used in some Meat and Stew Recipes and in stuffing's for Turkey and Quail.    Chestnuts will be found in Recipes Like Chestnut Ravioli and in Polenta.

My mother told me that they also had in Italy a Chestnut Flour that Bakers made Chestnut Bread and desserts with.  I have never seen Chestnut Flour here, but I guess on-line you could find it and purchase it as you can purchase the Chestnut Jam, puree and Chestnut Butter.

Answer 2

French dishes

Answer 3

Well, this isn't a "recipe" per se, but when I lived in France, my favorite topping for crêpes was "crème de marrons", which is basically a sweet chestnut spread. For some reason Wikipedia doesn't have an English-language link for it, but here's the French if you're interested:

http://fr.wikipedia.org/wiki/Cr%C3%A8me_...

And here are some random Yahoo results, some of which are in English: http://search.yahoo.com/search?p=cr%C3%A...

EDIT: I found something in that French article that I'll translate for you, because I believe it's closer to what you have in mind: The Clément Faugier brand regularly publishes a book of chestnut recipes entitled "Les recettes de Marono [English: Marono's Recipes]". I hope that helps. Actually they have it online:

http://www.clementfaugier.fr/fr/v4/v4_re...

EDIT: "Les mises en bouche" = appetizers. "Les potages" = soups. "Les salades et terrines" = salads and terrines (see English article for the latter below). "Les volailles" = poultry. "Les viandes" = meats. "Les accompagnements" = side dishes. "Les desserts" = translation presumably not necessary.

http://en.wikipedia.org/wiki/Terrine

OK, done editing.

Answer 4

Zuppa di cavolo nero e castagne

Black cabbage soup with chestnuts. Serves four.

350g chestnuts

100ml olive oil

2 white onions, finely chopped

50g pancetta, finely chopped

1 stalk celery, finely chopped

3 small bunches black cabbage, washed

1 sprig thyme

2 overripe tomatoes (or 2 tbsp tinned)

2 litres vegetable stock (or water)

4 slices crusty bread, for toasting

Salt and pepper

Preheat the oven to 230C/450F/gas mark 8. Make an incision in each chestnut from side to side, put in a roasting tray: bake for 20-25 minutes if they're large, 15 minutes if small.

Meanwhile, heat half the oil in a pan. Add the onion, pancetta and celery, and cook for five minutes until the vegetables are soft but not coloured. Add the cabbage and cook for 10 minutes, stirring occasionally, until the cabbage starts to release its own water. Remove the chestnuts from the oven, wrap them in a clean cloth and squeeze them a little so they release steam - this makes them easier to peel. Leave for five minutes. (Do not let them cool down, or they will be very difficult to peel.)

Back to the soup: add the thyme, tomato and, after five minutes, water or stock. Bring to the boil, turn down the heat and skim the surface. Peel the chestnuts and, leaving 16 to one side, add to the soup. Cook for 10 minutes, then blitz in a food processor until smooth. (For an even smoother soup, pass through a sieve). Return to the hob, check the seasoning and add the reserved chestnuts. (If the soup is too thick, add stock or water.)

Toast the bread just before you serve, and drizzle with half of the remaining olive oil. Spoon the soup into a bowl, season with pepper and drizzle with the remaining oil. Serve with the bread.

Chestnut, Prune, and Pancetta Stuffing

Servings: Serves 12 .

Ingredients:

1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)

1 lb coarsely chopped pancetta slices (about 3 cups)

1 stick (1/2 cup) unsalted butter, cut into tablespoons

3 cups chopped celery (5 to 6 ribs)

4 cups chopped onions (2 large)

2 tablespoons chopped fresh sage

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)

3/4 lb pitted prunes (2 cups), quartered

5 cups turkey stock, heated to liquefy, or reduced-sodium chicken broth (40 fl oz)

4 large eggs, lightly beaten

Special equipment: a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

Preparation:

Put oven rack in upper third of oven and preheat oven to 400°F.

Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.

Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).

Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

Notes:

• Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.

• Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

hope these help.      good luck and enjoy.

Answer 5

i don't know of any. i like to wrap bacon around chestnuts and skewer them with a toothpick to hold it in place. bake at 350 for about 15-20 minutes and then add your favorite bbq sauce. good noshers.