ROASTED CHESTNUTS AND SMOKED PANCETTA ON A BED OF SPINACH AND RED QUINOA

roasted chestnut

Recently I have seen three really good films, No Country for Old Men, The Lives of Others and Olivier’s Hamlet that has left me with a kind of glow inside me when I think about them. I rarely see films or read book that does that to me so I consider me lucky to have seen 3 in a short period of time. All three of them rather sad but still so hopeful somehow, evil exists but human beings resist and do what they think is right. The importance of doing what you feel is right. It might be considered wrong by others but to what do we reduce ourselves if we act according to other people’s principles? (Feel free to discuss this in the comments section, with me and each other)

OK, no more moral issues but some good food instead; I love roasted chestnuts but to be honest this time is the first I use it in a dish instead of just gobbling them down with the speed of light. I think roasted chestnuts and smoked pancetta is a great combination, sweet and salt, and that the quinoa and spinach give a nice framing to the dish. Try it!

Roasted Chestnuts, Smoked Pancetta on a Bed of Spinach and Red Quinoa

ROASTED CHESTNUTS AND SMOKED PANCETTA ON A BED OF SPINACH AND RED QUINOA

red quinoa (any quinoa is good though)
chestnuts
smoked pancetta or bacon, diced
fresh spinach leaves
salt
extra-virgin olive oil

– Rinse and cook the quinoa.
– Cut a cross into the top of every chestnut and roast them either in a roasting pan over the gas flame on your stove or bake in the oven on a bed of coarse salt in 225°C/440°F for about 20-25 minutes.
– Fry the pancetta slowly in a non-stick pan until crispy, pour off most of the fat before adding the chestnuts that you have crumbled into smaller pieces and mix well.
– Sauté the spinach for about 1 minute in a little olive oil and then add the quinoa and heat it up while you stir.
– Make a quinoa bed on each plate and then top each serving with pancetta and chestnuts.

Roasted Chestnuts, Smoked Pancetta on a Bed of Spinach and Red Quinoa

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