Boiled Chestnuts
(Castagne Lesse)
from Italian Traditional Food

Boiled chestnuts is a winter must

Boiled chestnuts or Castagne Lesse as they are known in Italian, are a great winter warming snack. They are more floury in flavour and texture than their roasted chestnut counterpart.

Boiled chestnuts are very simple to make so there is no excuse for not trying them. To ensure the best flavoured boiled chestnuts, always use the Italian variety. Also be aware that this recipe will yield the optimum flavour results if you use the wild chestnuts variety - see photo.
The wild chestnuts variety is about half the size and more rouded than the normal chestnut. Unfortunately, they are very difficult to find unless you happen to live in the countryside.

Castagna is the Italian word for chestnut. Chestnuts are used in stuffing, soups, pickling and baking just to name a few. Chestnuts are also ground into sweet chestnut flour.

Don't be disappointed if the boiled chestnuts fall apart as you peel them, they are very delicate.

Serves: 6

Cooking Time: 15 minutes

Ingredients:

500 grams sweet chestnuts

Method:

1. Add enough cold water to a small pan so that it will be just enough to cover the sweet chestnuts.

2. Add the sweet chestnuts to the cold water.

3. Bring the water to the boil.

4. Simmer for about 15 minutes or until flesh is tender.

5. Using a draining spoon, remove the boiled chestnuts.

6. Spoon the boiled chestnuts into a serving bowl.

7. Whilst the boiled chestnuts are still hot, remove the outer shell.

8. Then remove the inner skin.

9. The peeled and ready to eat boiled chestnut.

Tip:

1. Do not pierce the chestnuts before cooking as it will allow water to penetrate into the chestnut and impair the flavour.

2. The boiled chestnuts will lose their heat fairly quickly so will need to be consumed promptly.

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