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Marmellata di castagne

La marmellata di castagne riporta i ricordi più belli delle mie prime esperienze in Italia. la prima volta che ho visitato la Costiera Amalfitana e ho incontrato persone meravigliose in un posto chiamato Agerola.

La città di Agerola si trova sopra le città di Amalfi e Positano, con vista sul Mar Tirreno. È stato qui che uno chef mi ha permesso nella sua cucina di mostrarmi un piatto usando Chestnut Jam. Era un piatto di maiale e gli ingredienti combinati erano uno dei sapori più incredibili che io abbia mai provato.

Puoi creare piatti caldi usando in alternativa la marmellata di castagne, servire con formaggi delicati come parte di buffet o snack.

Marmellata di castagne

  • 600 grammi di castagne ‘roscette’ lessate e sbucciate
  • 500 grammi di zucchero
  • 4450 grammi di cqua
  • 1 stecca di vaniglia
  • 1 dl di rhum

  1. Sistemate le castagne spellate in un tegame versate l;acqua e portate a boilore cuoccendo per 10 minuti a fuoco dolce.
  2. Con un frullatore ad immersione frullate fino ad ottenere una purea omogenea.
  3. Aggiungete lo zucchero e la vaniglia e cuocete ancora per 20 minuti a fuoco dolce, mescolando spesso.
  4. Lasciate raffreddare per 10 minuti e versate il rhum, amalgamando bene. Dopo qualche ora versate nei vasetti chiudendo bene
  5. Se volete cconservarli a lungo, sterillizateli per 15 minuti in acqua bollente e conservateli in luogo fresco.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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