There is an automatic associatiion between fall and roasting chestnuts. Umbria produces some of the best chestnuts in Italy, large and flavorful. Roasting them on the hot olive-wood coals either to be enjoyed with a glass of Sagrantino or to be used in a thick bean, chestnut, wild fennel soup...is one of those fall treats!
Today we used them in our delicious cannelli/borlotti soup! What an amazing combination of flavors!
Comments (1)
I have never tasted roasted chestnuts, but always wanted to. They must be fantastic -- especially in the soup you've described, Mary. What a great fall meal!
Posted by sandrac | November 30, 2009 7:08 PM
Posted on November 30, 2009 19:08