Back to the recipes
Brie cheese coulant with chestnuts, dill, and celery
Preparation
30 minCooking
1 hourTotal
1,30 hour Serves 2
Ingredients
Brie cheese
400 g
Salt
5 g
Black pepper
2,5 g
Dill
To taste
Celery
To taste
Chestnuts
50 g
White wine
50 ml
Garlic
5 g
Mushrooms
40 g
- Try to get individual cheeses. Cut off the top and hollow them out, reserving the filling.
- Cook and toast the chestnuts.
- Make a cross-shaped cut in the chestnuts and boil them in water for 8 minutes. Remove from the water and while still hot, peel them with a small knife.
- Cut them into quarters.
- Place a pan with oil, chopped garlic, chopped celery, and chopped dill.
- Add the mushrooms to sauté lightly, then add the chestnuts, salt, pepper, and wine.
- After cooking for a couple of minutes, remove from heat and add the cheese to melt with the heat of the preparation.
- Fill the cheese with this filling and decorate with dill leaves.
