Stifado with shallots, chestnuts and prunes
Cooking time40 minutes
Prep time10 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 800 g shallots, peeled
- 250 g chestnuts
- 10 prunes
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 400 g can tomatoes
- 20 ml cider vinegar
- 50 ml Altis Extra Virgin Olive Oil
- 1 tsp sugar
- 1 tsp thyme, finely chopped
- 1 bay leaf
- 1 small cinnamon stick
- 4 allspice berries
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- In a saucepan, sauté the shallots until lightly coloured, add the onion and garlic and sauté for 2 more minutes, then add the chestnuts.
- Add the vinegar, sugar, thyme, bay leaf, spices, tomatoes and 250 ml water. Season with salt and pepper.
- When about a quarter of the liquid is left, add the prunes. Simmer until the sauce has thickened, and serve.
You can also add 2-3 cloves
