Chestnut minestra is a lightweight, seasoned winter dish, cooked with vegetable broth and chestnuts, after having spiced with the classic onion and celery. The recipe is completed with a few tomato sauce and finally the pasta.
The most well-known are the fettuccine, both fresh and dry, even if you can use any pasta for minestra. The dish is autumn and winter recipe, as only this season can be found chestnuts. To cook this dish you can use various recipes. As always said, the difference between soup and minestra is that the second has pasta as ingredient, and the first is without.
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CHESTNUT MINESTRA
Instructions
Peel and chop (1) finely the onion and then wash the celery, cut it into pieces and then chop it (2) roughly. Finally pour five tablespoons of extra virgin olive oil (3) into a large pot to warm it.
Once the oil is hot, add in the pan also the onion (4) and the celery (5). Finally, also add the rosemary (6) and stir to flavor it all.
Now pour the white wine (7) and let evaporate and add the tomato sauce (8). Soak for a few minutes, then mix with the vegetable broth (9) and continue to cook, adding salt.
Meanwhile, you have boiled the water where you dip the chestnuts (10) to boil them (11) twenty minutes before taking them with the perforated ladle (12) from the water to put in a separate bowl. This operation serves to facilitate the separation of the bark, but especially of the inner pelvis.
Once chilled, place the chestnuts on the chopping board and start cutting the bark (13) and then the outer skin (14). Finally cut the chestnuts into pieces (15) and put in a saucer.
Then join chestnuts (16) to the soup and cook for about 45 minutes. Finally, take the fettuccine and break in pieces to add in the soup (17) and cook for the time indicated on the package. Then turn off the fire and pour into a soup dish. Also add Parmesan cheese (18) and serve immediately on the table still hot.
