1 kg chestnuts
500 g rye bread
400 g alp cheese
150 g dried meat
Apples, pears, grapes as garnish
Wash and slice the chestnuts then roast in the frying pan. Thinly slice the bread, alp cheese and dried meat. Garnish with apples, pears and grapes. Goes well with white wine or Sauser (a young, slightly fermented wine).
Brisolée is a delicious classic chestnut dish that enjoys a long tradition particularly in the Canton of Valais. An autumn speciality, accompanied by Sauser.