Recipe

Brisolée

Brisolée, hot chestnuts with Valais dried meat, cheese and fruit, local speciality from Valais

Preparation

  1. Sort the chestnuts by putting them in a sink filled with water. Eliminate those that float as they are rotten or wormy.
  2. Split them with a knife so they will be easier to open afterwards.
  3. Roast the chestnuts in a cast iron pan with holes, preferably on a wood fire (which is a lot better) for 20 to 30 minutes according to their size.
  4. Serve immediately with the following accompaniments: cheeses, dried meat, buttered rye bread and fruits.

Suggestion: Try a young wine or lightly fermented grape juice with the Brisolée.

Brisolée, hot chestnuts with Valais dried meat, cheese and fruit, local speciality from Valais

Preparation

  1. Sort the chestnuts by putting them in a sink filled with water. Eliminate those that float as they are rotten or wormy.
  2. Split them with a knife so they will be easier to open afterwards.
  3. Roast the chestnuts in a cast iron pan with holes, preferably on a wood fire (which is a lot better) for 20 to 30 minutes according to their size.
  4. Serve immediately with the following accompaniments: cheeses, dried meat, buttered rye bread and fruits.

Suggestion: Try a young wine or lightly fermented grape juice with the Brisolée.