Boiled chestnuts Winter salad with late radicchio, apple, grapefruit and crusty bread

The recipe of boiled chestnuts it’s the easiest way to cook these beloved ones autumn fruits. A large pot, water and a few tricks are enough to obtain soft chestnuts to be enjoyed immediately or used in other preparations.

The recipe of boiled chestnuts it is certainly the simplest, most practical and economical way to cook chestnuts “natural” at home. In fact, it is sufficient to wash them to remove impurities – especially if they are chestnuts harvested by oneself, those on the market are already partially cleaned – and put them in a large pot with plenty of water and a pinch of salt.

No prior incision of the peel, but a leaf of Laurel, fennel seeds or a sprig of Rosemary to flavor. In less than an hour you can taste the boiled chestnuts hot or use them in other recipes such as chestnut jam or farro soup with porcini mushrooms and chestnuts.

The cooking time chestnuts depend on their size and freshness: the more time passes from harvesting to cooking, the more the chestnuts tend to dry out, thus requiring a longer period to soften perfectly.

Once drained, leave them cool to be able to peel them without burning yourself: however, do not let them cool too much, because then it becomes more difficult to remove the peel and skin. In case you can leave them immersed in hot water as you peel them.

OTHER TASTY RECIPES: Baked chestnuts, Microwave chestnuts, Chunks of chestnuts and bacon, Chestnut marbles