Recipes

Nutritional Information

Marinated Chestnuts

For Fresh: Score 1 lb of chestnuts, place in boiling water and boil for 5-7 minutes. Drain and have ready for recipe.

For Frozen: Thaw a one pound bag of chestnuts in the refrigerator overnight. Place the thawed peeled frozen chestnuts in a pan of boiling water for 5 to 7 minutes. Drain water, cool chestnuts and coarsely chop chestnuts.

For Freeze-dried "Slices"TM: Rehydrate 8 oz chestnut slices according to package directions. Reserve cooking water, cool and set aside

Mix in separate bowl:

• 1/3 C extra virgin olive oil (or more)
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon fresh finely chopped rosemary
• 2 Tablespoons ground sun-dried tomatoes
• 3 Tablespoons chopped basil
• 6 Tablespoons coarsely chopped dried sweet peppers
• 2 seeded and chopped dried red chili peppers
• 6 crushed whole black peppercorns

Pour mixture over chestnut pieces (rehydrated 16 oz or 1 lb chopped) and let stand in refrigerator overnight.

Next day
Fresh or Frozen: sauté chestnuts in heavy fry pan for 10 to 15 minutes to a deep golden color, allowing herbs to darken slightly. Do not overcook.

Freeze-dried "Slices"TM: sauté chestnut mixture in heavy fry pan for 10 to 12 minutes to a deep golden color, allowing herbs to darken slightly. Use reserved water, if needed, while cooking. (After 15 minutes chestnuts begin to get hard.)

* You may add more vegetables to this mixture while cooking, such as, sliced red, yellow, orange, green fresh peppers, and sliced zucchini and yellow squash — or any of your other favorite vegetables.

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