Recipe of the week: the chestnut sauce

If you have already tasted the walnut sauce, typical of Genova, and liked it, then you must try the chestnut sauce. 

This very original sauce is served cold and is perfect to enjoy with boiled and grilled meat and also on pasta.

Chestnut is one of the most renowned typical products of the area of Cuneo and it obtained the protected geographical indication (IGP).

There are many events in the region that celebrate this delicious fruit, for instance Cuneo’s National Fair of the Brown, which will take place this year from the 16th to the 19th of October (for more information, check here). 

The chestnut sauce recipe published here was tried out and posted by the food blogger La Masca in Cucina.

Ingredients

10 peeled chestnuts 

2 tsp grated cheese (for example a mix of Parmesan cheese and mature Pecorino)

1 garlic clove

the crumb of a slice of bread, soaked in milk

extra virgin olive oil

salt 

Method

Parboil the peeled chestnuts for 5 minutes, so that it will be easy to peel them from the thin internal skin. 

Drain and peel the chestnuts.

Blend the chestnuts together with the crumb (previously soaked in milk and then squeezed), the garlic, the cheese and some oil, until obtaining a lumpy cream. If necessary, add milk in the process.

Add salt.

Tip: If you are using the chestnut sauce on pasta, you can add some cooking water used for the pasta to make the sauce creamier.

Note: The sauce contains milk, therefore store in the fridge for a maximum of twenty-four hours.