- 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 frozen-peeled chestnuts
- 1 orange, quartered (juice and rind included)
- 1 clove garlic (1 tablespoon)
- 1 1/2 cups basil
- 1 cup Parmesan cheese
- 1 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup cranberries
- 1/2 cup water
- 1/2 cup sugar
Slice: In a small saucepan, boil 1 1/2 cup water. Add freeze-dried chestnut “Slices”. Stir frequently while boiling until rehydrated and cooked, about 10 minutes. Liquid should be all absorbed.
Fresh or Frozen-peeled: in 1 cup water, boil 12 oz of fresh or frozen-peeled chestnuts. Cool chestnuts.
Place chestnuts and all other ingredients, except olive oil in a cusinart purée and stream in olive oil. Serve on a bed of hot pasta. Preparation time: 45 minutes. Serves 16.
Adapted from Chef Kevin Kueppers
2874 Lake Lansing Rd.
East Lansing, MI 48823–9731