[ Ссылка ]
Probably the best, and easiest savory application for chestnuts besides roasting and eating straight up. There's lots of variations, especially between Italian and French cuisine, but the key is to keep it simple. You need nothing more than some decent stock, a little onion, a splash of cream and a bunch of chestnuts.
I go over different varieties and why it's worth searching out the Italian chestnuts. Three different ways to par cook and peel them beyond roasting, and a couple ways you can tweak the flavor. The Italians like to add porcini as they're mycorrhizal with chestnut trees--a grea landscape-inspired dish.
