Castagne alla romagnola col vino rosso (chestnuts boiled in red wine) from More Classic Italian Cooking by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarenS on November 24, 2010

    Delicious! Used part sweet vermouth. Used fresh chestnuts that were 'cured' so the meat shrinks from the skin a little. The liquid boiled off after only 40 minutes, watch out.

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