We take advantage of the chestnuts of this period to prepare a first course different from the usual. In the recipe we combined potatoes and mushrooms and a handful of mini conchigliette: the soup turns into a treasure hunt, the one who guesses what's on the spoon wins.
Ingredients for three
3 small floury potatoes
150 g of champignon or chanterelle mushrooms
200 g of boiled chestnuts
180 g of shells
extra virgin olive oil
1 bunch of aromatic herbs (rosemary, sage, bay leaf ...)
1. Peel the potatoes and cut into chunks. Stew the thinly sliced shallot with a tablespoon of oil over low heat, add the potatoes, then some vegetable broth or plain warm water. After five or six minutes, add the well washed and sliced mushrooms.
2. Season with salt and continue cooking (if necessary add more broth or water). When the potatoes begin to soften, add the boiled chestnuts and the conchigliette.
3. Cook and serve with a sprinkling of Parmesan.
Advice. How to boil chestnuts? First, engrave them with a small knife or the appropriate tool. The cut will make the chestnuts cook better and it will be easier to remove the outer skin when they are still warm. Soak them in cold water with a bay leaf and a few fennel seeds. Eliminate those that come to the surface (the inhabitant is there!). Then continue cooking for an abundant hour.
The authors of the recipe and the photos
Miralda Colombo, journalist and blogger, has a mission for mymodernparents.com: to develop recipes for healthy and complete dishes that appeal to children and adults alike. Miralda has a blog www.ilcucchiainodialice.com born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.
Cevì (Cecilia Viganò) is an artist, photographer and illustrator graduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.
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