Method

1. Roast and peel 500g of fresh chestnuts to make enough for eight people.

2. In a pan heat 4 tbsp of extra virgin olive oil and lightly fry a chopped onion, 2-3 sliced garlic cloves, a 1/4 head of sliced cabbage and the chestnuts for 7-8 minutes until the cabbage softens.

3. Add 3 chopped tomatoes and simmer a further 5 minutes. Add a handful of chopped parsley, a tablespoon of fresh thyme and season with salt and pepper.

4. Serve with roast quail, roast duck or roast chicken.

Another simple and fantastic recipe from Stefano Manfredi first published in the Sydney Morning Herald on 16 April 2005.
Stefano is featured as one of our Guest Chefs , see our page on Stefano Manfredi here for more information.