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Italian Chestnut Recipes To Make This Holiday Season



Among the thousands of versions of risotto, in the northern Italian region of Valle D’Aosta there is a special one made with chestnuts. The original version calls for fats such as butter and heavy cream, but I have decided to use extra virgin olive oil and low-fat ricotta instead. I like to refer to extra virgin olive oil as a “good fat.” These fats, known scientifically as monounsaturated fats, have been studied for years, and research has confirmed their protective role for our cardiovascular system. With an eye to cancer prevention, it has been demonstrated that if read more >>>

Source : HuffingtonPost.Com


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