Chestnut soup

Ingredients:

• 500 g Ditalini (a small pasta)
• 1 kg Chestnuts
• 2 Fennel flower heads
• 1 teaspoon Fennel seeds
• Salt
• Pepper
•  1 Chili
• Olive oil

Preparation:

Make a 1 cm cut in the shell of each chestnut and cook in boiling water for about ten minutes. Peel and put back in the water with the chopped fennel flowers (or seeds). When the chestnuts become soft add the pasta, salt and the finely chopped chili and continue cooking. If you think it needs it, add more boiling water you are aiming for a soup that is not too watery. Serve with a trickle of olive oil.

Irene Milito