The Catalan TableIngredients
Servings:
4
Ingredients
- 3 plats6 - 8 plates
- 600 g1200 g (approx. 1000 g already cleaned)
- 250 g500 g (about 400 g already cleaned)
- a pinch
- 1 1
- 1800 ml3600 ml
- a pinch
- a pinch
- 2 4
- approx. 1/2
- a pinch
- a pinch
Nutritional Information
Per Serving (Approx.)
Calories
156 kcal
Protein
16 g
Fat
9 g
Carbohydrates
0 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
If we buy them raw, we will need to do the following
- Preheat the oven to 180 ºC for at least 10 minutes before starting to bake.
- With a sharp knife, make a crosscut on the top of each chestnut to prevent them from exploding during baking.
- Slightly wet the baking tray with a few drops of water, arrange the chestnuts evenly on the tray so they cook evenly.
- Bake the chestnuts in the preheated oven for 30 minutes, turning them halfway through to ensure they cook well on all sides.
- Once cooked, let the chestnuts cool at room temperature for 10 minutes before peeling and serving.
To prepare the purée
- Remove the skin from the roasted chestnuts and cut them into pieces approximately 1-2 cm in size. Set them aside in a bowl.
- Peel the pumpkin and cut it into cubes approximately 2 cm on each side. Set it aside separately.
- Slice the leek into thin rounds.
- In a deep casserole, add a tablespoon of olive oil and the sliced leek. Lower the heat to the minimum and cook the leek until it turns transparent, approximately 5-7 minutes, stirring occasionally.
- Once the leek is transparent, add the chopped chestnuts and sauté for an additional 2 minutes, stirring gently.
- Incorporate the pumpkin cubes into the pot and sauté them for 5 minutes, stirring occasionally to ensure even cooking.
- Add 1 liter of water to the pot and bring it to a boil. Once it starts boiling, reduce the heat and let it cook for one hour, partially covering the pot.
- Half an hour into cooking, add salt and pepper to taste, stir well, and continue cooking.
- Fifteen minutes before the cooking ends, grate a pinch of nutmeg and crush a few cloves in a mortar. Add them to the pot and stir.
- Optionally, add a bit of oregano and basil to enhance the aroma of the puree.
- Once the cooking is finished, remove two or three ladles of broth and reserve them in a small jar. This will be useful if you need to adjust the consistency later when you use the immersion blender.
- Allow the puree to cool slightly in the same pot and then blend it with the immersion blender until a uniform texture is achieved.
- To obtain a fine puree, pass it through a chinois strainer, using the pestle to help push the pulp through.
- If there is a thick residue left in the chinois strainer that is difficult to pass through, transfer this residue to the jar with the reserved broth and blend the mixture again with the immersion blender.
- After blending, strain the final mixture again through the chinois strainer. Incorporate this part into the main puree to achieve a smooth and homogeneous texture.
Recommendations & Tricks
- For a smooth puree, make sure to cut the chestnuts and squash into pieces around 2-3 cm before boiling them, this ensures they cook evenly.
- Weigh the chestnuts and squash before peeling them to ensure you're using the correct amount for the recipe.
- Add salt gradually while the puree is boiling, tasting regularly to achieve the perfect flavor balance.
- To achieve a creamy puree, use a hand blender or food processor once the chestnuts and squash are thoroughly cooked.
- To intensify the flavor, you can add a teaspoon of butter and a pinch of white pepper just before serving.