My recipe today has as its protagonist a seasonal ingredient, among other things typical of the area where I live: the chestnut. Delicious to eat in the most classic way, roasted in foil paper, boiled with its shell for a soft consistency, or in my preferred version, marron glacé. As a child, I also them remember dried and immersed in hot milk for a sweet breakfast. But also as a base for many desserts and the sweet cream, or jam. I was surprised to find, however, also many savory dishes, meat dishes but also tasty soups. The one I have chosen for you, also because of the suggestive photos, comes from the blog “Verses from my kitchen
” and is prepared with chestnuts and parsley roots, flavored with bacon and accompanied by fragrant croutons. I already have my mouth watered.