For 4 persons
- 1 kg chestnuts
- Valais high pasture mountain cheeses
- IGP Valais dried meat
- AOP Valais Rye bread
- Autumn fruits: grapes, apples and pears from the Valais, nuts
Sort the chestnuts by putting them in a sink filled with water. Eliminate those that float as they are rotten or wormy.
Split them with a knife so they will be easier to open afterwards.
Roast the chestnuts in a cast iron pan with holes, preferably on a wood fire (which is a lot better) for 20 to 30 minutes according to their size.
Serve immediately with the following accompaniments: cheeses, dried meat, buttered rye bread and fruits.
Drink: A young wine or lightly fermented grape juice.