Description
On the website very few recipes with chestnuts, which is a pity - because they are so delicious and healthy! The edible chestnut (Castanea vesca Gaertn. , Castanea sativa Mill. ) grows in Middle and southern France, Spain, Italy, Crimea, Turkestan, the Caucasus, Abkhazia, black sea coast, Batumi region. Chestnuts contain less fat than other nuts, they are nutritious and filling, but not as oily as other nuts and therefore more useful and less caloric. Try this delicious and nutritious dish - and You will not remain indifferent!
Ingredients
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Pork
500 g
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Chestnut
200 g
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Mushrooms
100 g
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The wine is fortified
50 g
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Dry white wine
100 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Spices
-
Bay leaf
2 piece
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Parsley
-
Corn flour
2 tsp
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Broth
200 g
Cooking
Boil the chestnuts in boiling water or bake in the oven 200°C - 10-15 min., pre-cut the edge of the rind; clean; pork cut into 4x4 pieces; chop the onion; slice the mushrooms into 2-4 pieces lengthwise.
In hot oil in a frying pan over high heat fry the pork pieces until covered with a ruddy crust.
Slightly diminish the fire and add onions and mushrooms, fry until browned, stirring, salt, pepper, add the Porto wine, herbes de Provence, Bay leaf, pour broth, whatever meat is covered and simmer on low heat until pork is tender.
Add the chestnuts, paricipate; if you want to thicken the sauce, add diluted in a small amount of water to the flour mix.
Further, you can put out in a pot on the stove for another 10 minutes, and can be browned in the oven at 200-220°C.
The finished dish sprinkle with chopped parsley and serve.
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