1.0IreneMilito.ithttps://www.irenemilito.it/en/rich600338<blockquote class="wp-embedded-content" data-secret="dAGSuuIlTF"><a href="https://www.irenemilito.it/en/chestnut-soup/">Chestnut soup</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.irenemilito.it/en/chestnut-soup/embed/#?secret=dAGSuuIlTF" width="600" height="338" title="“Chestnut soup” — IreneMilito.it" data-secret="dAGSuuIlTF" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.irenemilito.it/wp-content/uploads/2018/01/chestnut-bacon-parsnip-soup.jpg500454Ingredients: 500 g Ditalini (a small pasta) 1 kg Chestnuts 2 Fennel flower heads 1 teaspoon Fennel seeds Salt Pepper  1 Chili Olive oil Preparation: Make a 1 cm cut in the shell of each chestnut and cook in boiling water for about ten minutes. Peel and put back in the water with the chopped fennel flowers (or seeds). When...Read More