Chipolatas with Chestnut Crumbs
Chipolatas were served at the table of 13 by Dumbledore in J.K. Rowling's book "Harry Potter and the Prisoner of Azkaban". Chipolatas themselves came from Italy. Originally, 300 or 400 years ago, it was an onion soup ("cipolla" being the Italian word for onion) with bits of sausage. The French evidently liked the sausage better than the onions and called the sausages by a coruption of "cipolla". The French introduced the Italian sausages to the British who retained the name Chipolatas.
1 1/2 pounds chipolatas
8 ounces chestnuts
1/2 cup bread crumbs
1 tablespoon grated Parmesan cheese
2 rosemary leaves
1 teaspoon parsley
4 tablespoons olive oil
Spread 2 tablespoons oil in frying pan set on medium heat. Place chipolatas in pan and cook for 8-10 minutes or until cooked through.
Meanwhile, puree chestnuts with resemary leaves and parsley, place in separate frying pan on medium heat in 2 tablespoons olive oil with bread crumbs. Fry until light brown (three or four minutes). Remove chestnut mixture from heat and shake out over chipolatas. Grate on Parmesan cheese and serve.
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