Ingredients:
1½ kilo of chestnuts
3 kilos of small onions (suitable for stew)
1 garlic
2 cups of olive oil
1 cup of vinegar
2 cans of tomato
6-7 bay leaves
1 tablespoon of salt
10 grains of allspice
Some cinnamon sticks
Half nutmeg
5-6 cloves
Half a teaspoon of black pepper
Instructions:
Peel the small onions and put them in salt water. Pierce each one of them with a small fork in two points. Poach the chestnuts and try to peel them carefully so as they are not fallen apart. Put the onions, the chestnuts and all the other ingredients in a pan. Add two glasses of water and put the pan on heat. When it comes to a boil, for about 5-10 minutes, lower the heat and let them boil for another one and a half hour.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
