ROAST CHESTNUTS WITH
ROSES
A very nice dessert of the 15th and 16th centuries. Serves 6.
You also need 6 white napkins.
400 gr (14 oz.) roast chestnuts, already prepared and peeled
2 red roses
100 gr (3 1/2 oz.) sugar
salt & pepper
1 glass Marsala or other aromatic wine
Heat roast chestnuts in a pan with wine and let it dry off completely.
In a large bowl, put salt, pepper and sugar, add roast chestnuts and blend.
Divide into 6 portions and put each portion on a white nice napkin. Divide
rose petals in 6 parts, put on chestnuts and close the napkins. Serve immediately.
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