Minestra di ceci e castagne

Ingredients for Minestra di ceci e castagne

Instructions for Minestra di ceci e castagne

To prepare the Minestra di ceci e castagne recipe, please follow these instructions:

Soak the peas 12 hours in water. Pour the water off and let them drip well. Bring them to a pan with celery, bay leaves and 2 tablespoons olive oil. Add water and cook at low heat for approx. 90 minutes until the liquid is reduced to 1/3. Meanwhile, chestnuts are scratched and put in the oven at 200 degrees for 40 minutes. Arrow must and the rough skin of the chestnuts and mash well. The remaining oil is heated on a pan. The sauté is finely chopped garlic and the tern-cut sprouts. Add the chestnut mash with freshly ground pepper and simmer for low heat for approx. 6-7 minutes. Take the bay leaf of the soup and stir the chestnut-spoon mixture into the soup. Shake the bread and serve it.