Although the high temperatures still make me think more of a late summer, than of the autumn season, the desire is to pamper myself with a nice glass of new wine and hot chestnuts!
Yesterday I succumbed to the temptation and I prepared what in my area are called “ballotte” or boiled chestnuts: near home I still find wild fennel to flavor the water in which they are boiled and which gives a delicious aroma to this ancient and precious fruit , which in some areas of Tuscany has been the basis of winter recipie for centuries: For example in the Garfaganana area or the Pistoia mountains, where chestnuts were cooked and prepared in many ways to make up for scarcity of food. Chestnut flavour bread and pasta, soups and delicious desserts…
Last night my boiled chestnut were accompanied by a “vino nuovo” with a ruby red color, prepared by Paolo this vintage … Welcome back autumn!
