Ingredients
-
¼ cup (60 ml) extra-virgin Greek Olive Oil
-
10 small Shallots
-
3 Garlic
-
1 cup (180 g) coarsely chopped fresh or canned Tomatoes
-
3 cups peeled defrosted frozen or vacuum-packed Chestnuts
-
⅔ cup (160 ml) dry red wine
-
2 to 3 tablespoons Greek Balsamic vinegar
-
5 or 6 fresh Thyme
-
1 Bay Leaf
-
1 Cinnamon
-
4 Allspice Berries
Directions
Chestnuts, one of the oldest foods in the eastern Mediterranean, known to the ancient and modern Greeks alike by the same name, kastano, have always been an important food. They flourish in mountainous areas—and 80 percent of the Greek land mass is mountains. So important a food and ubiquitous a tree is the chestnut that all over Greece, from islands to mainland, there are countless villages actually named for this hearty, nutritious nut.
Steps
|
1
Done
|
In a wide, shallow medium pot, heat the olive oil over medium-low heat. Add the whole shallots and cook until lightly caramelized, about 20 minutes. Stir in the garlic. Add the tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer for 15 minutes to thicken slightly. |
|
2
Done
|
Add the chestnuts, wine, vinegar, thyme, bay leaf, cinnamon, and allspice and cook until the chestnuts are tender and the pot juices are dense and thick. Remove and discard the thyme, bay leaf, cinnamon, and allspice. Serve. |
