Sautéed Chestnut Bites
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Appetizer
Chef Tom Fraker
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.
