Печени кестени в пещта
Те са вкусни, изядени сами или се използват, за да направят нашата печена свободна зона Турция с круши и кестени.
Източник: Марта Стюарт Ливинг, ноември 1997 г.
добив
Съставки
инструкции
Бележките на готвача
Кухненските магазини предлагат специални кестенови ножове.
27.04.2023 @ 05:48
This text is in Bulgarian. Here is a translation of the text into English:
“They are delicious eaten alone or used to make our baked free zone Turkey with pears and chestnuts. Source: Martha Stewart Living, November 1997. Makes 1 to 2 pounds yield. Ingredients: 1 to 2 kilograms fresh large chestnuts. Instructions: 1. Preheat oven to 400 degrees. Using a sharp knife or chestnut knife, make a slit in each chestnut; or make an “x” on one side of the nut, or make one long crosswise cut. Place chestnuts in a single layer on a baking sheet and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel off the shell. Serve immediately or cool for up to 1 week. Chefs notes: Kitchen stores offer special chestnut knives.”