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Chesnuts with Milk and Picatostes
INGREDIENTS:
- 1 kilo of chesnuts
-
3 spoonfuls of sugar
-
1 litre of milk
-
1 cinamon stick
-
(Small pieces of fried sweet bread or biscuits)
METHOD:
Peel the chestnuts and blanch them in boiling water removing the second layer of skin. Cook them in a stew pot with water, a pinch of salt and the stick of cinnamon. When they are half cooked take them out of the pot and drain them. Then leave them like that to stand for a few minutes. Then put the milk on to boil and add the chestnuts and leave them to boil with the milk for half an hour until they are soft. In a deep bowl serve the chestnuts with some biscuits or sweet fried bread.
Peel the chestnuts and blanch them in boiling water removing the second layer of skin. Cook them in a stew pot with water, a pinch of salt and the stick of cinnamon. When they are half cooked take them out of the pot and drain them. Then leave them like that to stand for a few minutes. Then put the milk on to boil and add the chestnuts and leave them to boil with the milk for half an hour until they are soft. In a deep bowl serve the chestnuts with some biscuits or sweet fried bread.
TIME: 1 hour and 15 minutes
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Read also the Spanish version
