Preparation
Using a knife, score the chestnuts and place them on a baking tray. Roast in a preheated oven at 150°C (300°F) for 10 minutes. Allow them to cool, then peel and set aside for use in the recipe. Also, clean the spring onions.
In a deep pot, heat the olive oil and add the spring onions, stirring until they become glossy. Add the tomato paste and the finely chopped garlic, then deglaze with wine and let it evaporate.
Add the tomatoes, grated with a grater, season with the spices, and stir.
Pour in half a cup of hot water, cover the pot, and cook over low heat for about 15 minutes.
Remove the lid and add the chestnuts. Gently swirl the pot so the chestnuts incorporate into the sauce. Continue cooking for another 20–25 minutes.
Remove from heat, add freshly ground pepper, and let the dish rest for 10 minutes before serving.
Enjoy!
Recipe by: Nektaria Kokkinaki
Photo by: Michalis Christodoulakis
Ingredients
1 kg chestnuts
1 kg spring onions (for stifado)
80 ml Gold Elasion olive oil
1 garlic clove
100 ml red wine
1 tablespoon tomato paste
2 tomatoes
1 cinnamon stick
2 bay leaves
4 allspice berries
½ teaspoon cumin
Salt and pepper to taste
