Slimy Mucus On My Cervix Late Period

Time chestnuts geldings with wild fennel

Who was Amiata certainly preserve the memory of the immense forests of chestnut trees in which are immersed his paesi.La chestnut was until a few decades ago, the staple food for the population of this mountain, poor economic resources and away from the main cities and as the chestnut tree is a plant that our land has given us in abundance, was considered the "bread tree". Amiata still remember an old saying: "... pan of wood and wine of clouds," as say that there is only fed with chestnut polenta and fresh water of our sources.

therefore Chestnuts, cooked in many ways, from simple to more elaborate, the latter especially in these days nostri.La My recipe is one of the most ancient and simple, a recipe that warms the hands and vigils autumn, around the kitchen table, made the first brown, a little 'less saporiti.E' That's why you add a nice sprig of wild fennel, which these days is a bit 'all over the world. The word "geldings" means that the chestnuts are engraved removing a piece of the outer skin to prevent bursting during cooking and sbriciolino all. The same procedure is used for the "castrated", ie cooked chestnuts in a pan with holes on the embers of the fireplace, however, change the type of cooking.

INGREDIENTS

Brown (chestnut that stands out for its fine flavor and particularly the ease with which you remove the two skins, one inside and one outside)

salt water
a sprig of fennel