Do you like chestnuts? Then try to put them in an alkaline recipe, designed by experts to live better without giving up the pleasure of the throat ...
STEWED OF CHESTNUTS, POTATOES, PORCINI AND SPELLED
A rich and curative stew in which chestnuts, spelled and mushrooms are the protagonists.
Add more or less broth according to the desired final result. You can slice fresh mushrooms directly into the pan. You can find cooked chestnuts for sale in vacuum packs, or boiled and peeled the fresh ones after having pierced them.
- 100 g of dried wild mushrooms
- 100 g of spelled or pearl barley
- 1 liter of vegetable broth or water, if necessary
- 1 shallot
- 4 small new potatoes
- 1 clove of garlic
- 1 sprig of rosemary
- 100 g of cooked chestnuts
- 1 tablespoon of olive oil
Soak the dried mushrooms in hot water for 20 minutes (if you have fresh mushrooms, skip the step). Rinse the spelled, cook it in the vegetable broth or water for 20 minutes. Dice the potatoes and add the shallot, cook over low heat to prevent the mixture from sticking to the pan and, if necessary, add a little broth.
Add the crushed and chopped garlic. Unless it is very tender, add the whole sprig of rosemary, so you can easily remove it before serving. Cook for 10 minutes.
Add the mushrooms by cutting them with scissors and their water. If necessary, pour more broth to cover the vegetables. Add the cooked chestnuts and spelled. Continue cooking until the potatoes are tender, that is, for about 10 minutes. Remove the rosemary and serve sprinkling with a drizzle of oil.
Recipe from: Dr. Stephan Domenig and heinz Erlacher. Alkaline cuisine . 100 delicious recipes for better living.