The choice of seasonal products is often preferred by chefs and restaurants, and chestnuts are among the protagonists of the colder months. Especially in Victoria, where over 75% of the Australian chestnut production is found.
The chestnut soup with homemade bread "in a pan" as presented by Il Giro d’Italia's chef Domenico De Marco could be one of the dishes to be prepared in the coming months.
ImageChestnut soup with home-made bread
Ingredients (for 4 people)
For the soup
- 500 gr of chestnuts
- 2 celery sticks
- 1 leek
- 1 carrot
- 1 white onion
- Extra virgin olive oil
- Salt and pepper
- 1 clove of garlic
For the "pot-made" bread
- 350 gr of lukewarm water (26/27°)
- 2 grams of dry yeast or 4 grams of beer yeast
- Flour 00
- 7 gr of cooking salt
- Pot of 26 cm in diameter
Method
For the bread
- Melt the yeast in the warm water, then add the flour and mix with a wooden spoon.
- When everything is well mixed, add the salt and mix again.
- Line the pan with baking paper and add the dough. Leave to rise for 3 hours.
- Bake at 190 degrees for 20 minutes. Lower the temperature to 150 ° and cook for another 15 minutes.
- Remove the pan from the oven, allow to cool and remove the loaf of bread.
For the soup
- Wash the chestnuts and make an X incision in the lower part. Boil for 20 minutes.
- Prepare the vegetable broth with celery, leek, carrot and onion.
- In the meantime, peel the chestnuts and put 4/5 of them aside. Add the rest to about 400 gr of broth.
- Cook until boiling and then blend.
- Cut two slices of the homemade bread into cubes. Pan-fry with extra virgin olive oil and an unpeeled garlic clove.
- Put the croutons in a broth dish and pour the soup. Garnish with the chestnuts set aside and a drizzle of oil.
For advice on how to present the soup or which wine to combine, listen to the interview (only available in Italian)
LISTEN TO
Zuppa di castagne con pane casereccio
SBS Italian
26/05/202006:34
