Stewed Chestnuts (Piedmont)

Ingredients:

Chestnuts- 50 large

Dry white wine- 1 cup

Chopped Celery- 1 stalk

Salt

Meat extract- 1 teaspoon

Split the skins of the chestnuts at the pointed end. Put them in a pan with cold water to cover and bring to a boil. Take the chestnuts from the pan and peel off thick outer skin.

Put the chestnuts into a perforated pan or strainer and leave them over a low heat for a few minutes to dry. This process makes it easier to peel off the inner skin.

Return the chestnuts to the pan, add the wine, celery and a little salt. Cover with water, stir in the meat extract and cook over a moderate heat until the chestnuts are soft. Take care that they do not disinegrate.

Serves 4-6.