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Round of veal with chestnut sauce

During the autumn chestnuts begin to populate the supermarkets. Rich in carbohydrates, they have great versatility in the kitchen, which is why we propose this recipe for Veal round with chestnut sauce so that you can get the most out of them this season, turn on the stove that we started!



For the chestnut sauce

  • 250 gr. seasonal chestnuts
  • Juice that has released the round when sealing it.


1. Seal the whole round in La Chinata Extra Virgin Olive Oil until golden on the outside, previously seasoned. Once sealed, remove and reserve.

2. Peel and chop the garlic, onion and carrots and sauté in the same Extra Virgin Olive Oil where we have sealed the round.

3. Once they have been poached, add the white wine and incorporate the round so that it takes on the aroma and flavor of the wine. We let reduce.

4. Meanwhile, we put a pot of water to boil and when it starts to bubble, we introduce the chestnuts to which we will previously make a cut in the center so that they cook better. Let cook for 20 minutes.

5. Once this time has passed, we take out the chestnuts and they are still hot (be careful they burn), we peel them and put them in a glass to mix together with the juice that the round one released and we added the vegetables that we had sautéed.

6. We beat it and that will be our sauce, which we will add to the round slices that will be accompanied by salt flakes and Five Berry peppers.

Serve and go!

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