Servings:
4
Prep time:
25
Cooking time:
60
INGREDIENTS
- - 100 g of chestnuts
- - 4 cappuccio lettuce
- - 30 g of raisins
- - 3 tablespoons of brown sugar
- - 1 sprig of rosemary
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Soak the raisins for half an hour.
- Boil the chestnuts with the lid on for about thirty minutes. So take of the peel and the brown skin.
- Peel the onions, cut the caps and then empty them with the aid of a corer taking care not to pierce them. Coarsely chop half of the excavated pulp and put to fry in a pan with a tablespoon of olive oil for a few minutes. At this point add the coarsely chopped chestnuts and the drained raisins. Continue for 2 minutes, add salt, and finally add the brown sugar, stirring carefully.
- Lightly salt the inside of the onions, fill them with the stuffing and cover them with their caps. Pour 2 inches of water in a pan, put in the onions with the rosemary, put the lid on and leave to simmer for about 20 minutes. Make sure that the lid seals tightly to prevent the water to evaporate too soon; if anyway there is too less water, add a little hot one.
