Boiled chestnuts
Published on 6 November 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
Chestnuts
Water
Coarse salt
2 bay leaves
I score the flat side of the chestnuts with a pointed knife.
I soak them in cold water for a few hours, preferably the day before, to make them easier to peel.
I put them in a pan, cover generously with cold water and add a handful of coarse salt.
The bay leaves.
I cook for about 50/60 minutes, depending on size. Taste one and cook a few minutes longer if needed. Drain, peel and enjoy.
The flesh can be used in many sweet and savoury recipes.
Chestnuts
Water
Coarse salt
2 bay leaves
I score the flat side of the chestnuts with a pointed knife.
I soak them in cold water for a few hours, preferably the day before, to make them easier to peel.
I put them in a pan, cover generously with cold water and add a handful of coarse salt.
The bay leaves.
I cook for about 50/60 minutes, depending on size. Taste one and cook a few minutes longer if needed. Drain, peel and enjoy.
The flesh can be used in many sweet and savoury recipes.
Original source: https://incucinaconlilly.com/2014/11/06/castagne-lessate/
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