Ringworm Healing Inside First

pork chops with chestnut puree

Ingredienti per quattro persone:

4 braciole di maiale 
400 g di castagne
150 ml di latte
1 noce di burro
1 foglia di alloro
sale e pepe q.b.

Preparazione:

Sbucciate le castagne , copritele con acqua fredda, salate e unite la foglia di alloro. Portate ad ebollizione coprendo la casseruola, e fate cuocere per circa 50 minuti.
 
For a a private skins of the chestnuts and place them in a pot with hot milk. Mash with a fork and mix until mixture is smooth as a puree . Stir in butter and continue stirring. Then broil the pork chops, salt and pepper. Serve the chops warm in a dish in the center of which you ordered the chestnut puree.


PS I bought a pack of chestnuts boiled and I did not use butter.