La Castagna, Italian for the chestnut. This is the time of year when these little delicacies are with us. For those who have never experienced them roasted and served warm you have been missing something wonderful. But roasted chestnuts are not the only way to enjoy them. They can be used in soups, salads, and Thanksgiving stuffing. One my favorite ways of serving them is in a risotto. Cut the roasted peeled chestnuts and saute them in olive oil flavored with garlic. Then add them at the finish of your risotto.
And now for another favorite. Franks and baked beans. This is a pretty basic and simple dish. Key here is the best franks you can get. Local made companies making natural casing franks are what you should use, skip the Ball Park and other skinless variety franks. Also if your fortunate to have a family recipe for baked beans they are the best to accompany your franks. If not you can try my alternative. B&M baked beans, I add my own ingredients to them. Fried bacon, onions, and a touch of cayenne pepper. Do not boil the beans on the stove, gently warm them slowly.
"Muckes" natural casing franks. "Local" Do not boil. In a cast iron skillet gently grill the franks til they are hot.
Serve them along side your baked beans. "Enjoy"
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