For the soup: fry the chopped shallot gently in four spoonfuls of Zucchi Sinfonia extra virgin olive oil. Clean the mushrooms thoroughly and cook for 5 minutes in the pan with the shallot. Now add the chestnuts and the vegetable stock, simmer for 15/20 minutes and blend to a fairly creamy soup. Add water if necessary.
For the apple and celery salad: dice the apple and celery and dress with two spoonfuls of Zucchi vanilla flavoured EVO oil, salt and pepper.
Serve the chestnut soup with 2 spoonfuls of celery and apple salad and complete with Zucchi vanilla flavoured EVO oil.
Cotto al Dente
Created by chance - from leisure cooking by a dentist, who enjoys creating new recipes and opportunities for getting her friends together - Cotto al dente is still evolving. A collection of innovative recipes, an excuse for organising events and partnerships. With plenty of dreams still waiting to be achieved.