Bom Petisco and roasted chestnut croquettes


2 x 120 g Bom Petisco 5 Peppers
300 g Chestnuts
30 g Chopped garlic
2 dl Milk
To taste Nutmeg
To taste Parsley
To taste Extra virgin olive oil
To taste Traditional sea salt
To taste Ground black pepper
To taste Flour
To taste Egg
To taste Bread crumbs
To taste Oil

300 g Peeled tomato
40 g Chopped bacon
100 g Chopped onion
10 g Chopped garlic
0,5 dl Extra virgin olive oil
1dl White wine
To taste Basil
To taste Traditional sea salt


Slash the chestnuts, rinse under running water, drain and put on a baking tray with salt. Bake in a pre-heated oven at 200ºC for about 15 min.

Meanwhile, put the olive oil and garlic in a pan, add the peeled roasted chestnuts and the milk, and season with nutmeg. Cook slowly until the chestnuts start to fall apart. Season with salt and pepper and mash it suing a masher. Fold in the Bom Petisco tuna with 5 peppers, perfume with chopped parsley.

Shape the mixture into croquettes, dip in flour, egg and bread crumbs and fry in hot oil.

Fry off the bacon in olive oil, add the onion, garlic and add the white wine.

Bring to a boil, add the tomato and cook slowly. Season with salt and pepper, and blend the mixture with basil.

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