When Roasted, They're The Essence Of Christmas, But Chestnuts Are Far Too Versatile To Be Just A Festive Fixture.
My grandmother Ginny’s signature dish was quail braised with chestnuts, served on polenta or grits. She was Louisianan and had emigrated to Italy, and I suppose the dish — game, cornmeal and the humble chestnut — epitomised cucina povera (peasant food) in both her homes. It was delicious, and I cook it often in her memory.
The chestnut has long been a subsistence food for Europeans, Asians and Native Americans. In hilly regions of Italy, France, Spain and Portugal these uniquely starchy tree nuts were so ubiquitous on the winter table (for at least 4,000 years) that even today many who cook with them still have mixed feelings about them. As with offal in postwar Britain, it’s an aide-mémoire recalling hard times. But to so many others, chestnuts are a symbol of autumn harvests and a festive delight — like mulled wine or glowing embers.
Esta historia es de la edición Food #3 December 2018 de National Geographic Traveller (UK).
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Esta historia es de la edición Food #3 December 2018 de National Geographic Traveller (UK).
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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