Andalusian-style Chestnuts

Ingredients

While the original Italian dish, Castagne alla valdostana, is typically prepared with a creamy cheese filling and baked, this Andalusian adaptation focuses on the savory flavors of chestnuts and incorporates the vibrant spices and ingredients commonly found in Andalusian cuisine. The dish is cooked in a flavorful broth instead of being baked, resulting in a different texture and taste profile. We alse have the original recipe for Castagne alla valdostana, so you can check it out.

• 500g (1.1 lb) chestnuts, peeled 500g (1.1 lb) chestnuts, peeled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the ground cumin, smoked paprika, and saffron threads, and cook for another minute to release their flavors.
4. 4.
   Add the peeled chestnuts to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chestnuts are tender.
5. 5.
   Stir in the sherry vinegar and season with salt and pepper to taste.
6. 6.
   Remove the pot from the heat and garnish the Andalusian-style Chestnuts with freshly chopped parsley.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chestnuts — Make sure to peel the chestnuts before using them in the recipe. To peel them easily, make a small incision on the flat side of each chestnut and boil them for a few minutes. The shells will then be easier to remove.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the dish.
• For a richer taste, you can substitute vegetable broth with mushroom broth.
• Serve the Andalusian-style Chestnuts as a tapas dish or as a side dish to accompany grilled meats or roasted vegetables.
• If you can't find fresh chestnuts, you can use vacuum-sealed or canned chestnuts as a substitute.
• To enhance the smoky flavor, you can grill the bell peppers before adding them to the dish.

Serving advice

Serve the Andalusian-style Chestnuts hot as a tapas dish or as a side dish. They pair well with crusty bread or can be enjoyed on their own.

Presentation advice

Garnish the dish with a sprig of fresh parsley and serve it in a rustic clay bowl or on a colorful plate to showcase the vibrant colors of the bell peppers.