SAUTÉED CHESTNUTS, ONIONS, AND BACON
castanhas salteadas com cebolase toucinho entremeado SERVES 6 TO 8 AS A SIDE
rst thought was Thanksgiving, wasn’t it? Well, the don’t celebrate the holiday, but they do grow a lot of Y ourPortuguese chestnuts. When something is as vital to the local economy as
chestnuts are to the Trás-os-Montes and Alto Douro regions, people nd plenty of ways to cook and eat it throughout the year. Although I’ve had chestnuts in soups, stu ngs, breads, and desserts, I’d never had them tossed with onions and bacon, as they are in this elegant dish adapted from a recipe by chef Michel da Costa. It makes sense. The nuts are an excellent foil for the saltiness of the bacon and the caramel sweetness of the onions. Not surprisingly, it makes for a crowd-pleasing Thanksgiving side dish. ½ POUND THICK-SLICED SLAB BACON, CUT CROSSWISE INTO ¼-INCH STRIPS 1 POUND PEARL ONIONS, A SCANT 1 INCH IN DIAMETER 1 POUND VACUUM-PACKED OR JARRED ROASTED CHESTNUTS WITHOUT SUGAR (SEE SOURCES) 2 TABLESPOONS HONEY KOSHER SALT AND FRESHLY GROUND BLACK PEPPER A FEW SPRIGS OF FRESH FLAT-LEAF PARSLEY, FOR GARNISH
1. Cook the bacon in a large skillet over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.