I have always loved rustic dishes that smell good and country, preferring them to sophisticated and elaborate dishes, and since I moved to live in the Tuscan/Emilian Apennines, almost two months ago, I have learned to appreciate even more simplicity in cooking and genuine foods that warm the soul.
This prosperous land at this time of year gives chestnuts in abundance, which I picked up while walking in the woods, and so I thought of preparing a warm onion soup with boiled chestnuts and Tozzapane® croutons from Altamura, perfect in these days that bring to mind that winter is just around the corner.
A permanent presence in my kitchen are these tasty handmade Tozzapane® crostini: preservative-free, toasted and seasoned with extra virgin olive oil and oregano produced by the PanBiscò Company in Altamura.
Per me who loves creams, creams and soups, having them on hand at all times is a real convenience and they are also great to munch on alone or with an aperitif.
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Recipe in Detail
For 4 people
INGREDIENTS
GUIDE / INSTRUCTIONS
Boil the chestnuts for about 30 minutes after which cut them in half and, using a teaspoon, scoop out the pulp and keep it aside.
Thinly slice the onions and potatoes.
In a large saucepan, melt a generous knob of butter then add the onions and potatoes; cook over low heat for about 25 minutes, stirring often and making sure they do not stick.
Add broth and adjust salt (or if using stock cube add 500 ml hot water), bring to a boil after which continue cooking over low heat for about an hour, stirring often. When the soup is finished cooking, it should be quite thick.
Add plenty of Parmesan cheese and mix well.
Serve piping hot with crumbled chestnuts and Tozzapane® croutons.
NOTES
Tozzapane® croutons can be found in most popular supermarkets.
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