🌰 Chestnuts in Milk
A simple, rustic dish with an ancient flavor: castagne al latte are one of the most genuine recipes from the Valtellinese peasant tradition. Few ingredients, a lot of patience, and the warmth of a kitchen from another time 🥣❤️. Perfect to enjoy warm in winter, these chestnuts soaked in milk become a nutritious cuddle.
📝 Ingredients for 4 people:
- 400 g of already peeled dry chestnuts
- 1 liter of whole milk
- Sugar to taste (just a pinch)
👩🍳 Preparation:
- Put the dry chestnuts in a large saucepan, along with the milk.
- Add a pinch of sugar, just to enhance the natural sweetness of the chestnuts.
- Cook over low heat for about 1 hour, stirring occasionally to prevent the milk from sticking to the bottom.
- The chestnuts will be ready when they have absorbed some of the milk and have become soft and creamy.
- Serve hot, directly in deep plates or bowls.
📚 Recipe by Vanda Franchetti – Sondrio
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
