Recipe of the week: "Nana in Castagna" (Goose breast with Chestnuts)

Thanks to our dear friends and personal chef for giving us the opportunity to share with you their fabulous recipes
 
Serves 6-8

Ingredients:

• 2 goose breasts
• 500 gr roasted chestnuts (* see how to roast chestnuts)
• 2 shallots
• 2 sprigs of sage
• Salt, pepper, olive oil and white wine to taste

Preparation:

Make sure you buy your goose breast already cleaned and deboned.
Clean the roast chestnuts.
Spread the breasts on a cooking surface and season them with salt and pepper and add half the chestnuts. Roll the breast up and tie it tightly with a thread.
Place the goose on a baking tray lined with olive oil and covered with tin foil. Bake in a preheated oven at 180° for 30 minutes.
Take out of the oven; add white wine and the remaining chestnuts. Place back into the oven and bake for another 20-25 minutes.
When cooked, slice up and serve with its own gravy.

* How to easily roast warm, yummy, chestnuts:

1. Buy some chestnuts from your grocery store or local produce market, etc.
2. Set Oven for 325-350 degrees. Select a pan or sheet pan. Foil line if desired, but there is no need to grease the pan.
3. Take a sharp knife and CAREFULLY put a small slit in the center of each chestnut near where it comes to a point in the middle. This will allow air to escape so the chestnuts do not pop while cooking, and makes them easier to get open when they are done.
4. Cook for at least half an hour, then start checking them. Remove one from the oven with tongs or a mitt.
5. Once it is cool enough to handle with bare hands, then crack it open. Peel away hard outer shell and any inner lining that might stick to the "meat". The inner lining is brown an furry. It is not harmful that I know of, but it does not taste good.
   Try the chestnut. This is similar to checking pasta or vegetables, you want a soft texture that is neither crunchy, nor hard but opinions will vary.
   These will get super hard or burn if over cooked. If they are not done on first check, check about every 10 minutes or so.
6. Once they are done to your liking, simply enjoy as is, or add to stuffing and other recipes.
7. Eating tips... Not everyone likes chestnuts. If you try it and like it obviously you will know it, if you say ah, that is ok, but not for me, that is ok too. If you try one and think Oh my , that is gross! Then you probably got a bad one. Either try another chestnut or another store.
   Bad ones are usually obviously mold or black inside. Good ones should be a golden yellowish or beige color and have a mild nutty flavor.