Tuesday, December 15, 2009

Padellata di funghi, castagne e scalogno

i.e.: mushroom, chestnut and shallot saute’ – directly from Italy and my personal contribution to Thanksgiving 2009, along with a turkeymisu’ :)

(serves 6)

350 g chestnuts, blanched and peeled (but I used preserved all natural chestnuts, because peeling them is not the funnest thing in the world)

2 garlic cloves

2 rosemary sprigs

4 small shallots, peeled and cut in halves

4 green cabbage leaves, cut in stripes

250 g chanterelle mushrooms (actually, this time I used crimini mushrooms and it was delicious all the same – the chanterelles add a nice touch of yellow, though)

1 cup of white wine

½ cup of vegetable broth

Sauté the garlic and the shallots in 4-5 tablespoons of oil. Add the chestnuts (only if they’re not precooked, otherwise wait until the end, to keep them from getting mushy). Cook for about 5 minutes, then add the mushrooms and the rosemary and cook for a few more minutes.

Add the white wine and let simmer on high heat until almost dry.

Season to taste with salt and pepper.

Add the cabbage and pour the broth.

If you’re using precooked chestnuts, add them NOW!

Let simmer for another 10 minutes.

Ecco fatto! Perfect as a side for meat – happy meat, of course.

1 comment:

  1. wait a minute... how did i missed this on thxg??? next time we need to print out a menu... ;)