Di: Valeria Tognetti
Ammollare per una notte 300 g di castagne secche in acqua fredda.
Trascorso il tempo, scolare le castagne e filtrare la loro acqua di ammollo in una casseruola, aggiungere le castagne all’acqua filtrata, unire 1 foglia di alloro e cuocere per circa 2 ore.
A questo punto, unire un pezzo di pancetta affumicata da 150 g e proseguire la cottura per altre 3 ore. In totale le castagne devono cuocere all’incirca 5 ore.
A cottura ultimata, estrarre il pezzo di pancetta e tagliarlo a fette.
Scolare le castagne e lasciarle raffreddare.
Servire le castagne con 1 fetta di pancetta e un po’ di panna montata.
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