Alpenzu’s dried chestnuts add a rich, nutty flavour to soups, stews and stuffings. In the UK, chestnuts are typically harvested in autumn but with these dried chestnuts in your pantry, you can enjoy them all year round. To rehydrate the chestnuts, soak them in water for at least two hours before adding them to your dish. You can also cook them in vegetable or chicken stock, then chop them to add to sauces and casseroles.
Chestnuts are a great match for autumn and winter vegetables like squash, cauliflower, kale and parsnips. Try adding them to braised red cabbage or Brussels sprouts with crispy pancetta. In Italy, chestnuts are often used to make pesto and slow-cooked sausage ragu to spoon over pasta.
For sweet dishes, you can cook the dried chestnuts in milk until they soften. Once cooked, they can be chopped or puréed to add nutty sweetness to cakes, cookies and tarts.
Enjoy a taste of Italy’s mountainous produce with Alpenzu’s jams, spreads, sauces and vinegars. Based in Valle d’Aosta, a region of northwest Italy bordered by France and Switzerland, Alpenzu has been creating the finest preserves since 2001. The combination of modern technology alongside ancient traditions, family recipes and local ingredients is what makes Alpenzu’s range extra special.
Ingredients: Dried chestnuts
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