How to cook the castagne bollite: a simple and tasty recipe

👨‍🍳 Preparation

1. Soaking

Soak the chestnuts in cold water for about an hour . This softens them and makes it easier to remove the shell after cooking.

2. Engraving

Drain and dry the chestnuts, then make a horizontal incision in the shell of each one with a sharp knife. This will prevent them from bursting during boiling.

3. Cooking

• Bring a large pot of water to a boil.

• Add the chestnuts and, if you like, a pinch of coarse salt , a drizzle of extra virgin olive oil and aromatic herbs to taste (such as oregano or bay leaves).

• Boil for about 45 minutes , until the chestnuts become soft.

4. Cooling and peeling

Drain the chestnuts and let them cool on a kitchen towel. While they’re still warm but manageable, peel them: soaking and making a cut will allow the skin to peel off easily.

✅ Why choose boiled chestnuts?

• They are lighter than the roasted ones.

• They retain more nutrients (fiber, potassium, vitamin C and B).

• They are gluten-free , perfect for celiacs.

• Ideal as a healthy snack or side dish.

🍽Idea per gustarle

• On their own, as an autumn snack.

• With a drizzle of oil and rosemary.

• In soups or cream soups.

• In rustic desserts or savory fillings.

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