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Sautéed Chestnut Bites
By Chef Tom Fraker

Sautéed Chestnut Bites


2 tablespoons Extra Virgin Olive Oil
1 Melissa’s Shallot, sliced thin
Kosher Salt and Freshly Ground Pepper, to taste
1 package Melissa’s Cooked & Peeled Chestnuts


Heat the oil in a sauté pan and sweat the shallots. Add the chestnuts and sauté for 5 minutes, stirring often. Season with salt and pepper to taste. Place them in a bowl and serve with toothpicks. These are great for parties with a nice glass of Pinot Noir.

Makes about 4 servings.