Boiled Chestnuts

Boiled chestnuts are a simple and comforting autumn dish. Here’s how to prepare them.

Ingredients

• 1 kg of fresh chestnuts
• Water as needed
• 1 bay leaf (optional)
• Salt to taste

Preparation

1. First of all, it’s important to score the chestnuts to prevent them from exploding during cooking. With a sharp knife, make a horizontal incision on the flat side of each chestnut.
2. In a large pot, bring plenty of water to a boil with a pinch of salt and, if you like, a bay leaf to add flavor.
3. Immerse the chestnuts in the boiling water and let them cook for about 30-40 minutes. The cooking time can vary depending on the size of the chestnuts; they are ready when the flesh is soft.
4. Once cooked, drain the chestnuts and serve them hot. You can peel them before serving or let everyone have fun peeling them themselves.

As an Italian variation, you could try flavoring the cooking water not only with the bay leaf but also with a sprig of rosemary or a few drops of red wine to add an extra touch of flavor to the boiling water.

Curiosity

Chestnuts have been a staple food in Italian mountain regions for centuries, where other grains were difficult to cultivate. In the past, chestnuts were called “the bread of the poor” because of their importance in the diet of less affluent people. Today they are appreciated for their unique taste and versatility in the kitchen.