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.

Drink: A young wine or lightly fermented grape juice.

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.

Drink: A young wine or lightly fermented grape juice.