Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

Name: Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps black peppercorns; 6 carrots, coarsely chopped; 8 ribs celery, coarsely chopped; 2 kilograms fresh chestnuts; 3 kilograms chicken wings, backs, and bones; 237 milliliters boiled short grain rice; 473 milliliters dry white wine; 2 teaspoons crushed fennel seeds; 158 milliliters mascarpone; 4 Tbsps extra-virgin olive oil; 2 onions, cut into 1/4-inch dice; 4 onions, coarsely chopped; 2 bunches parsley stems; 8 servings Pepper; 227 grams dark rye bread, crusts cut off, cut into 1-inch cubes and crisped in the toaster or hot pan; 2 Tbsps salt, plus 1 teaspoon and more; 85 grams speck, cut into 1/4-inch dice; 4 Tbsps tomato paste; 4 Tbsps unsalted butter; 6 liters water

Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne might be just the main course you are searching for. One portion of this dish contains around 51g of protein, 64g of fat, and a total of 1390 calories. This recipe serves 8. This recipe covers 49% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up pepper, onions, celery, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Slit the chestnuts on the side with a paring knife and boil for 3 to 4 minutes in the water.

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Chestnuts

Water

Equipment you will use

Knife

Remove with a slotted spoon and, once they are cool enough to handle, but still warm, peel them.

Equipment you will use

Slotted Spoon

In a large, heavy soup pot, melt 2 tablespoons of the butter and saute the speck with the onions.

Ingredients you will need

Butter

Onion

Speck

Soup

Equipment you will use

Pot

Add the chestnuts, fennel seeds, bay leaf, 1 quart stock, and 1 cup wine, season with remaining salt and black pepper, and bring to a simmer. Cook, loosely covered, for 1 to 1 1/2 hours, until the chestnuts are very soft but still intact.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Chestnuts

Bay Leaves

Stock

Wine

Remove the soup from the heat and allow to cool.

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Soup

Remove and discard the bay leaf, then puree the soup in batches and return to the soup pot.

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Bay Leaves

Soup

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Pot

Add the remaining stock and wine to thin the soup. Bring to a simmer, then stir in the rice and mascarpone, and simmer for an additional 2 minutes.

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Mascarpone

Stock

Rice

Soup

Wine

Meanwhile, brown the remaining 2 tablespoons butter in a saute pan, and crisp the bread in the pan.

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Butter

Bread

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Frying Pan

Divide the soup evenly among 4 warmed soup bowls and top with the browned bread.

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Bread

Soup

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Bowl

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

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Cooking Oil

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Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

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Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle