Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crust
Salad
How it's done
Crust
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the chestnuts, mix, allow to cool slightly. Add the breadcrumbs and butter, mix, knead to form a compact mixture, season. Pat dry the feta, top with the chestnut mixture, press down gently, place on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove.
Salad
Whisk the vinegar and oil in a bowl. Add the grapes, onions and mint, mix, season. Halve the feta, serve with the salad.
| Serve with: | Baguette |
|---|
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