The chestnut broth is a delicious seasonal appetizer, perfect for warming autumn evenings. The chestnuts are slowly cooked in an aromatic broth with cloves and bay leaf, then served on slices of toasted bread and accompanied by thin slices of prosciutto crudo. A dish with an intense, rustic flavor, ideal for food lovers.
Peel the chestnuts and cook them in a little water with the bay leaf, Prosciutto Crudo and the cloves.
When they are tender, add the broth and let boil for 15 minutes.
Serve in small bowls with toasted bread.
Pan
Knife
Soup preparation
Italy
| Energy (kcal) | 174.6 |
| Carbohydrates (g) | 36.51 |
| of which Sugars (g) | 8.85 |
| Fat (g) | 1.79 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 3.02 |
| Fiber (g) | 4.67 |
| Sale (g) | 0.02 |
