The Boiled chestnuts I'm a basic preparation very simple and exquisite ideal for a thousand recipes in the kitchen is sweets that salty! Which is accomplished with alone 3 ingredients: chestnuts, water and a few leaves of Laurel! Here is one for you guide practice accompanied by Recipe and all Step by step tricks how to cook perfect boiled chestnuts ! From the soft texture And pulpy, but not soft! Delightfully scented , but at the same time since neutral taste ; so that you can enjoy them naturally, like snacks, snack, or at the end of the meal! Or use them in one tasty soup , as a condiment for salads, roasts; but also to prepare a soft chestnut cake, the classic Mont Blanc, the delicious chestnut cream! and some tips for keeping them!
Like any traditional recipe they exist different versionsi and many small variations! In this case I give you what I consider the Perfect recipe from the Boiled chestnuts that I have been making in this way for years with great success! You can use both the Chestnuts, that the Brown. The secrets for a perfect result are: adjust cooking according to size! Then extend or decrease depending on the type you use. Moderate and constant cooking! Avoid the very high flame but above all avoid leaving the chestnuts to soak subsequently! Follow all steps and you will see what a result!! will become the perfect alternative to the amazing baked chestnuts!
Il Castagnaccio (the original Tuscan preparation illustrated step by step)
Boiled chestnuts recipe
|1h||45 minutes||1h and 45 minutes|
|Quantity for 4 people|
How to make boiled chestnuts
First of all clean the chestnuts with a dry cloth.
Then fill a pot with cold water and dip the chestnuts and bay leaves:
Finally you can over moderate heat, cover with a lid and cook for about 40 – 45 minutes. Check under the fork tines that they are soft.
If they are still hard, it means that they are larger and you will have to continue cooking. I recommend you evaluate 5 minutes in 5 minutes.
Remember that the fork must sink but must not be mushy!
Once ready, drain immediately and spread them out on a cloth.
Then engrave them with a knife from the base and gently peel them, first removing the outer bark and then the skin.
I was very meticulous to get them whole and it took a long time, but if you don't need the whole chestnut it will be a quicker job! Once peeled they are ready to eat!
Yours are ready Boiled chestnuts!
Store the boiled chestnuts
As you can see from the photo, mine are shiny, because I brushed them with oil, this step allows you to keep them soft for 1 week.
You can leave them like this at room temperature for about 1 day, then better keep them in the fridge, brush strokes and hermetically sealed!