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Chef Tom Fraker
These are great for parties with a nice glass of Pinot Noir.
2 tablespoons extra virgin olive oil
1 Melissa’s shallot, sliced thin
Kosher salt and freshly ground pepper, to taste
1 package Melissa’s Organic Peeled & Steamed 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.