- Incise the chestnuts all around with a knife.
- Scald the chestnuts for about 10 minutes (depending on the size) in plenty of salty boiling water to which you will have joined the laurel.
- Drain them with a perforated ladle and peel off the skin and coat.
- Clean the sprouts (if they are large, cut them halfway vertically).
- Boil sprouts for 10 minutes in salty boiling water and drain them.
- Lightly fry the breadcrumbs with half the butter.
- Dice the speck and slightly fry in the pan with the remaining butter
- Combine the sprouts and chestnuts. After 5 minutes, wet with a glass of broth and cook on low heat until this has evaporated.
- Add salt and pepper.
- Sprinkle with breadcrumbs, stir and serve.
by Sale&Pepe – November 1999
