As soon as fall sets in, it is customary in the canton of Valais to gather around a Brisolée. This rustic dish made from grilled chestnuts, traditionally cooked over a wood fire, is served with various accompaniments.
The Brisolée is the autumn rendezvous and spreads a festive air throughout the canton. This is an opportunity to meet, share and feast well in the warm. She announces not only the autumn, but also the end of the grape harvest.
Around the
roasted chestnuts , gently in the chimney or in the oven, as the case may be, are associated cheeses of the pastures, fruits in season: grapes, apples, pears, sliced ??rye bread, butter, some nuts and a young wine or must (grape juice before fermentation).
In its version called "Royale" are added various cold cuts (raw ham, dried meat, bacon ...).
The different textures and flavors make this dish a real treat.
In all simplicity, all foods are arranged on the table. Each one is used and over the course of the meal the fingers are blackened by force to shell the chestnuts!
For 4 people, count: 1 Kg medium chestnuts
500 g of cheese
150 g of cold cuts
Butter
1 rye bread
Fruits and nuts
Chestnuts preparation: Soak your chestnuts in a large volume of water. After a while, remove those floating, they are certainly crooked or rotten.
Cut the chestnuts horizontally, on the rounded part of the fruit, using a knife, so that they do not explode when cooking but also to shell them more easily.
Cooking time (indicative, it depends on the size of your chestnuts)
At the bonfire on the embers: 20 to 30 mn
Electric chestnut grill: about 20 minutes
In the oven: about 45 minutes at 200/210 ° C
When you get out of the fire or embers, bring them directly to the table. Wrap in a cloth for example to keep warm.
Savor without delay and draw in the cheese, the sausages, all accompanied by a thin slice of buttered rye bread!
