Di: Carlo Scheggia
Tritare la cipolla bianca e rossa e rosolarla in una pentola nell’olio extravergine d’oliva per circa 2 minuti a fuoco vivo.
Aggiungere il rosmarino tritato finemente e rosolarlo brevemente per altri 5 minuti circa a fuoco medio.
Aggiungere le castagne bollite e il vino rosso, lasciare cuocere per 5 minuti, bagnare con il brodo di verdure e continuare la cottura per altri 15 minuti.
A cottura ultimata, frullare, salare, pepare e incorporare la panna montata.
Impiattare aggiungendo un rametto di rosmarino per decorazione
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