Spaghetti with chestnuts

Spaghetti with chestnuts

ingredients

     500 g spaghetti
     250 g cleaned chestnuts
     2 x 30 g butter
     1/2 quarts of vegetable soup
     1 tablespoon flour
     1 tablespoon of tomato puree
     1 cup brandy
     salt
     pepper
     lemon juice
     grated Parmesan

 preparation

     Chestnuts cut into cross on a flat surface and place them in cold water. Cook for about half an hour. Drain and peel the outer and inner foreskin.
     Cook the spaghetti in salted water, drain them and pour into the pan with hot butter. Stir, sprinkle with grated Parmesan cheese, cover and leave in a warm.
     Meanwhile in a separate bowl, melt the butter in it and fry the flour and add the broth diluted tomato puree. Season with cognac sauce, lemon juice, salt and pepper to taste.
     When the sauce boils, pour chestnuts. Allow some time quietly cooks, and then pour over the spaghetti.
     Garnish with a few pieces of chestnut trees throughout.