Thistle with chestnuts and truffles.



For thistle:

Thistle 1 kg.


Sugar 5 gr.

Salt 12 gr.
For chestnut puree:

Peeled chestnuts 500 gr.

Water 1 l.

Thistle cooking water 400 ml.


For chestnuts:

Peeled chestnuts 200 gr.

Butter 200 gr.


For truffle oil:

Soft olive oil 60 ml.

Black Truffle (tuber melanosporum) 20 gr.

Salt 3 gr.



Black Truffle (tuber melanosporum) 30 gr.

Butter 50 gr.

Maldon salt.



For thistle:

1. Clean thistle strands. Blanch from cold water with sugar, salt and parsley.

2. Once starts to boil, remove from heat and let cool in its own water.

3. Once cold, strain and cut into 3 centimeter pieces long.

4. Save the cooking water for the chestnut puree.

For chestnut puree:

1. Cook the chestnuts covered with water until soft.

2. Remove from the heat and allow to infuse in the water about 10 minutes.

3. Shred American chestnuts with some of their cooking water and thistle cooking water.

4. Taste, and add salt if necessary, strain and set aside.

For chestnuts:

1. Cut the chestnuts into pieces and simmer with butter.

2. Reserve at room temperature until the moment of its use.

For truffle oil:

1. Grind the truffle in a blender with the oil.

2. Taste, and add salt if necessary and introduce into a squeeze bottle.

3. Save in the refrigerator.



1. Sauté the thistles and chestnuts with truffle oil.

2. Add the chestnut puree and let it cook until it becomes a creamy texture.

3. Add a knob of butter, taste and add salt if necessary.

4. Place the thistles with the creamy chestnuts in a deep plate.

5. Cover with truffle slices.

6. Sprinkle with a little Maldon salt on top of the truffle

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