6 oz CGI freeze-dried Chestnut “Slices” & 1 1/2 cup boiling water (rehydrated to ~12 oz)or 1 cup water & 12 oz of fresh or

1 pound fresh chestnuts milk 1/2 pound fresh ricotta cheese 2 ounces grated pecorino Romano cheese salt and pepper fresh sage flat parsley Chinese egg

Scallops: 20 jumbo sea scallops (dry) 1/4 cup clarified butter salt and pepper to taste Chestnut Butter Sauce: 1/4 cup chestnut purée 1/2 cup white

1/3 cup CGI chestnut flour 1/3 cup white flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 7/8 cup 2% milk 1/8

1 and 1/2 c. chestnut flour, sifted and a dash of salt 1 Tbsp. brown sugar 1 1/4 c. organic milk 1 tsp. vanilla extract

2/3 Cup ‘Sarros pancake flour’ (see below) 1 T sugar 1/4 tsp. salt 1/2 t baking powder 1/4 t baking soda 7/8 C milk –

egg milk 4 oz ‘Chestnut Chips’ oil (optional) Take your fist and pound the ‘Chestnut Chips’ into smaller bits (you can use your coffee grinder,