Chestnut Cappuccino

 

 

The perfect wine for this receipe is Sauvignon Gris.

This recipe serves 4.

Ingrédients

  • 200 g chestnuts
  • 1/2 l of chicken broth
  • 5 cl of full cream
  • 50 g thin slices of IGP Bayonne jamon

Préparation 

  • Cut the ham slices into strips of about 5 cm by 1.5 cm. Arrange them on a dish and dry them in a low oven (120 ° C) for 20 minutes.

  • Remove the first skin from the chestnuts. Then the second skin after having scalded them for 10 minutes.

  • Mix the chestnuts with the chicken broth.

  • Whip the cream with a mixer. Put back on the heat.

  • From the first broths, add the whipped cream. Fill the verrines and add the ham crisps.

    To taste with our Sauvignon Gris for a perfect food / wine pairing.

Les Frères Couillaud
La Grande Ragotière
44330 La Regrippière - France
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info@freres-couillaud.com

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