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Leave the chestnuts to soak overnight in warm water. When it is time to prepare them, drain them, remove the remaining skin and put them in a covered saucepan with cold water. Turn on the heat, lightly salt them and boil for about 10 minutes, take them off the heat and drain.
Meanwhile, in another saucepan, bring the milk to the boil along with a few ladles of water. Then dip the chestnuts and a few bay leaves into the milk. Cover and cook over low heat. Once the chestnuts are soft, add the rice, add salt and continue cooking for another 10 minutes, depending on the cooking times of the chosen rice. A few minutes before turning off the heat, whisk everything with the butter. The chestnut soup must be thick, almost creamy.
If you want, it is possible to enrich the soup with other ingredients such as potatoes, leeks, carrots. For an even more intense flavour, you can garnish with diced Fontina DOP cheese.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
