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boiled chestnuts in Tuscany in the Maremma are made like this ..
my all Maremma recipe 🙂 Tuscan-style boiled chestnuts
Ingredients
- 400 gchestnuts (400 grams brown chestnuts 🌰🌰🌰🌰)
- water (water to cover the chestnuts in the cooking pan to boil)
- 3 pinchesSalt 🧂 (3 pinches Salt 🧂)
- 3 teaspoonsfennel seeds (teaspoons Fennel seeds 🍂🍂 (2 or 3 teaspoons or a handful))
Tools
- 1 Pot 1 High steel pot 🌰🌰🌰
- 1 Knife 1 Knife for cutting chestnuts 🌰🌰🌰
- Fork 1 Steel fork to feel the chestnut when cooked
Step by step preparation .. see also photos Tuscan-style boiled chestnuts
step by step procedure
image 1 wash the chestnuts and then cut the top of each chestnut…. cut thin just enough to remove the head 🙂 🌰🌰🌰
img 2 put the chestnuts in a pot covered with water, add the fennel seeds and salt, cover the pot with the lid and cook until the chestnuts are cooked … to see the cooking pierce with a fork when the chestnut is cooked the fork pierces the chestnut 🙂 🌰🌰🌰
images 3 & 4 boiled chestnuts, ready to be eaten both hot and cold, I personally like them cold 🌰🌰🌰
easy right? they are very tasty …
hello friends and the next recipe
notes
a tip the water of boiling chestnuts can be used in cosmetic recipes I will tell you how…. to know everything about the chestnut, read its properties here
boiled chestnuts can be eaten without accompaniment, with good tea, or with a good red wine … for an unusual aperitif it is ideal Tuscan-style boiled chestnuts
TAKE MY TRADITIONAL CUISINE TO THE WORLD EATING GENUIN COOKING LIGHT EVEN WITHOUT GARLIC AND FRIED HOMEMADE BY LA DONNA DEL MARE