Roasted Chestnut Butter on Persimmon Carpaccio

Posted by: on Nov 1, 2012 | 29 Comments

A dream of Italy (aka a dream of food)

Honestly. Who thinks of dips in the sea or grand architecture if I say ”Italy”. Not me at least, uh-uh. I think of food. As I mentioned in last weeks post I recently snuk off to Italy for two weeks of total relaxation and boy it was good (and high in carbs)..

Fabian and I arrived in Rome late at night and the days that followed I ate sourdough bread and vegan gelato as if the next brilliant flavor explosion á la Earthsprout was hidden among the cups of gluten and sugar. It was insanely tasty but I found no secrets.

Morning markets with tons of fresh produce resulted in grand (and messy) meals around the city. Bunches of fragrant tomatoes, spinach, arugula and water cress, squishy persimmons, raw hazelnuts (and the fresh bread – when in Rome -). I am so in love with picking up tasty things at a tiny market or a food stand by the side of the road in sunny countries like Italy. All while communicating (eh?) with the beautiful men and women selling sweet grapes, stunning kale and delicate aubergines.

My belly was happy though to say goodbye to all that gluten when we left Rome and traveled by train to Bari. Oh how I love trains. Fields of artichokes and rustic stone buildings reminded me so of my time in Spain and I felt right at home. Meeting up with the entire AMAZING family and simply being together with them for a whole relaxing week was such luxury. No wi-fi, computers or to-to lists anywhere near. Gosh how I needed that. Priceless. The laughter, games, olives, hugs and the raised glasses of champagne when we celebrated my mothers birthday are forever within the very love of my heart.

Oh and I did find a new Earthsprouty flavor even if it had nothing to to with my Roma ice creams: Roasted Chestnuts!

Fun & Fabulous facts

Many of you have grown up with the smell of roasted Chestnuts as a big part of this chilly season. In Sweden however, the trees (Castanea Sativa) are not that abundant and the nut is not regularly used. A year ago when I first made an attempt to prepare them, they exploded in the oven. Yeah. Apparently it took me 12 months to get over that crazy evening of loud bangs and shattered chestnuts. Children, do not try roasting chestnut before scoring the shells with a knife. Lesson learned.

Chestnuts are very different from other nuts. With a fat content of only 9 % (compared to 83% in Walnuts) the chestnut is considered to be the most easily digested nut. In many ways this nut is more like a grain because of the low oil & protein content and the high carbohydrate content. Also I would say the flavor resembles grains (or herbs) such as quinoa and millet, when lightly toasted.

I´m off to plant a Chestnut tree very soon and hope you will do the same. The smell of roasted chestnuts just might be something my children will remember as a big part of fall. Plus they will be getting a superb source of minerals such as magnese, potassium, magnesium and iron.

Roasted Chestnut Butter on Persimmon Carpaccio

Almond butter, sesame butter, peanut butter. Been there done that. Moving on to a vanilla flavored roasted chestnut butter! As I always cook/uncook according to the seasons, Persimmon was an obvious choice to pair the butter with. Sprinkled with some lemon together with the vanilla frosting-like nut butter a sensational dessert or even aperitif was born.

Roasted Chestnut Butter
Serves 4 (there will be left over nut butter for you to put in the fridge and enjoy later)

400g whole chestnuts (approx 4 cups)
1/2 cup pure water
1/2 tsp pure vanilla
1 tbsp maple syrup
a pinch of Himalayan salt (or other good quality salt)

1. Preheat the oven to 400F/200°C.
2. Cut a cross into the skin of the chestnuts with a very sharp knife then put them in a pan and roast until the skin opens. This will take about 30 min.
3. Peel the Chestnuts and add them to a food processor along with the rest of the ingredients. Pulse until a creamy nut butter has formed. You do NOT want to make a pureé and that´s why only pulsing is a good idea.

Persimmon Carpaccio

2 Persimmons (Between hard and really ripe)
1/2 organic lemon, juice and peel
a pinch of cinnamon (for decoration)
2 tbsp raw cacao nibs (for decoration)

1. Thinly slice the persimmons and put on your serving plate of choice.
2. Pour over the lemon juice and let sit for 15 minutes

Assembly

Scoop up and form the nut butter using two teaspoons and put on top of the carpaccio. Add a dash of cinnamon, the raw cacao nibs and some lemon peel. Serve as dessert or apertif.

After a few glasses of the Green Jazz Juice me and my belly is back on track and with the sun still lingering on my face I am ready to embrace the wintery darkness of Sweden (a bit) more gracefully.

Now tell me a DREAM destination of yours in the comments below! Does it involve food? Or do you dream of going there because of.. I don’t know.. it´s history, sensational mountains or a dear friend. Let´s create a vision board in the comments below!

And see you on Twitter & Facebook, Darling!

°°Elenore°°

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29 Comments

  1. Marina
    1 november, 2012

    Ååh du har lyckats fånga två av mina favoritgodisar! Kastanjer! och Kaki, eller sharon som finns att köpa här i Sverige. Kommer ihåg första gången jag åt en Kaki på Kanarieöarna, tog flera år innan jag såg en i en svensk butik och de är sällan riktigt mjuk och mogen här. Men åt en för några dagar sen och den var lika god som första gången! Kastanjer är obligatoriskt på hösten, jag brukar steka dem i stekpanna på svag värme istället för i ugnen :) Kastanjeträd vore en dröm!

    OM jag bara hittar kastanjer här ska jag testa receptet, its soo Marina!!

    Reply
  2. Oly
    1 november, 2012

    It looks so yummy … I’ll have to go look for chestnuts and persimmons :-)

    Reply
    • Oly
      3 november, 2012

      I found both …. therefore I’m gonna make you dish as an appetizer before dinner tonight.
      I love Mexico, I lived there for a short while 20 years ago and would love to return :-)

      Reply
  3. Liz B
    1 november, 2012

    Oh my god, oh my god, oh my god! Why am I still typing when I could be making this… Thank you!! xxxx

    My dream: Taking another road trip with my handsome man, as we did two years ago when we drove from Portugal to Poland. My favourite memories are dinners together in a tiny restaurant in lake como, camping in the south of France and me bringing him still warm pain au chocolat from the bakery and sharing them together in our tent, cakes in monte carlo.. eating with friends in Hungry (how fitting).. yes my dreams are always with food + sharing with loved ones :)

    Reply
    • ElenoreEarth
      2 november, 2012

      Ohm thank you so much for sharing Liz, I feel like I was there with you!

      Biggest hug!

      Reply
  4. Natalia
    1 november, 2012

    This looks wonderful, and your descriptions of Italy make me feel as if I was right there beside you!

    My dream is to travel to South America one day… I’m pulled by the culture, the beauty and the not-really-knowing-what-to-expect (food-wise too)! xo

    Reply
    • ElenoreEarth
      2 november, 2012

      I agree, I´m so pulled towards south america as well… Come Come adventure!

      Reply
  5. Blandine
    1 november, 2012

    You’ve made me want to Italy right now! ;) We went to Rome and Venice last year and had such a wonderful time. And the food…OMG!
    I have 2 persimmons in my fruit bowl, I think I know what I’ll do with them x

    Reply
    • ElenoreEarth
      2 november, 2012

      Yaaaay! I do too! Have fun creating and tell me how it went!

      Reply
  6. Robyn
    1 november, 2012

    Gorgeous and very artzy looking…Love it and making it,,,thx :)

    Reply
    • ElenoreEarth
      2 november, 2012

      Sweetness! Thanks! Tell me how it goes!

      Reply
      • Robyn
        22 november, 2012

        Finally was able to get a big bag of fresh Chestnuts! I have never tried or roasted these before…loved the smell and taste,,,did not like the work involved in peeling these suckers tho! Great recipe again so orginal and beautiful looking and tasting :)

        Reply
        • ElenoreEarth
          23 november, 2012

          haha.. I know.. that peeling.. See it as a meditation! Does the trock for me at least!

          Reply
  7. Georgina
    1 november, 2012

    This gives me lots of ideas and very simple to notch it up to a fully raw recipe. Thanks for posting.

    Reply
  8. Sofia
    1 november, 2012

    I also had an unfortunate experience with chestnuts, but not as dramatic as yours. I haven’t had them since, but I’ll definitely be trying your recipe. Never would’ve thought of chestnuts + persimmons but looks amazing!

    Reply
  9. A tasty love story
    1 november, 2012

    Yum, so inspired by this wonderful chestnut butter, definitely gonna play around with that myself! Thanks for a great inspiration and post <3
    All the best from Josephine

    Reply
    • ElenoreEarth
      2 november, 2012

      Oh thank you! It´s all about the play isn’t it!?
      Have a gorgeous week end!

      Reply
  10. Lindsay Loves Veggies
    1 november, 2012

    This is beautiful! I’ve never actually tried chestnuts or persimmons! I was actually just looking at persimmons in the grocery store yesterday, but was too scared to pick one up. Guess I’ll have to try a few new foods this winter! :)

    Reply
  11. Sarah B
    2 november, 2012

    Oh dear, you are mind-blowingly amazing. How do you do it every time?!? Haha. My heart bursts for this recipe! And guess what I bought this morning at the market before I even saw this? My very first Persimmon. Of course.

    <3 you

    Reply
  12. Laura
    2 november, 2012

    Ah, Elenore you are a food goddess as always. Would love to swirl this chestnut butter into some raw cashew ice cream. So jealous of those persimmons too!

    Reply
  13. Krista
    5 november, 2012

    This is so beautiful and inspiring, Elenore! :-) I’m so glad you were able to escape to Italy for a much-deserved and fabulous break. :-) My dream destination right now is the Black Sea. I want to travel around to every single country that borders it – Turkey, Bulgaria, etc – eating my way through. :-)

    Reply
    • ElenoreEarth
      6 november, 2012

      Olala, that is one amazing dream! May it be! <3

      Big hug!

      Reply
  14. Kelsey
    8 november, 2012

    Oh, Elenore. Can I keep you? Your trip to Italy and Spain sounds magical. It instantly transported me back to gelato and piazzas and warm, wonderful company. Thanks for that. As for the chestnuts and persimmons? Lady, you know the way to this girls heart. I have 8 not quite ripe persimmons sitting on my kitchen windowsill just waiting to come around. This will happen as soon as I can get my paws on some Chestnuts. Love to you, my friend.

    Reply
    • ElenoreEarth
      9 november, 2012

      Yes! Keep me darling!

      Oh those Persimmons are in for a treat (just as you and your man;)

      Reply
  15. Marta
    13 november, 2012

    I made this today! It was amazing! Thank you so much!!! :)

    Reply
    • ElenoreEarth
      14 november, 2012

      Oh I´m so glad you liked it Marta, love your work <3

      Reply
  16. Mrs G
    22 november, 2012

    ”My belly was happy though to say goodbye to all that gluten when we left Rome and traveled by train to Bari. Oh how I love trains”

    I think you are the only person to say that. We (Italians) hate our trains: always late, dirty, air conditioning/heating broken, lamentable stations, and so on

    You are such an incredibly positive person, and this is shown by your comment. I think you should really write to Trenitalia, who knows, maybe you’ll be featured in their next advertising campaign…. ;-)

    Reply
    • ElenoreEarth
      23 november, 2012

      Mrs G, your comment leaves me with the biggest of smiles.

      I guess I´m pretty positive, I don’t really think about it I just love life;)

      Wishing you a really happy Friday and who knows. I might just contact Trenitalia;)

      Reply

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