Appetizer: Chestnut soup with candied chestnuts and morcilla
Chef: Alex Ureña, Pamplona

The inspiration for boundary-stretching Dominican chef Alex Ureña’s silky concoction can be traced back to his childhood, when he roasted chestnuts over a roaring fire and “my mom made this soup for Christmas,” says Ureña, who masterminds an eclectic Spanish menu at Murray Hill’s Pamplona. This rich dish is an indulgent beginning to any meal, but beware going overboard with “too-hot chorizo, because the heat will ruin all the delicate flavors of the sweet, creamy chestnuts.”

Ingredients

1½ pounds of chestnuts, roasted and peeled
1 white onion, diced
1½ liters of chicken stock
3 cups of whole milk
2½ cups water
1 cup sugar
2 chorizo/morcilla sausages (found in any Spanish market)
Salt and pepper to taste

Caramelize onions in a sauté pan until soft. Combine chestnuts (reserving 12 for garnish), milk, chicken stock and bring to a boil, then puree in a blender. Season to taste.

Skewers: Sauté 12 whole roasted chestnuts in a sugar and simmer for 30 minutes until glazed. Cut morcilla sausage in ½-inch pieces and sauté. Alternate sausages and chestnuts on a skewer, and garnish on soup.




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Cheese and charcuterie
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