Drain the chestnuts and dry them with a kitchen towel. Then, using a sharp knife, make a horizontal incision in the shell of each one.
This simple step prevents them from bursting during cooking and, at the same time, allows water to better penetrate the inside, making them more tender and flavorful.
> ✂️ Caution: don’t cut too deeply; just cut through the skin and the thin skin.
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3️⃣ Cooking – A forest aroma in the kitchen
Fill a large pot with plenty of water and bring to a boil.
Add the incised chestnuts and, if desired, a pinch of coarse salt, a drizzle of extra virgin olive oil, and a few bay leaves or a pinch of oregano.
These herbs will give the chestnuts an irresistible aroma and a slightly spicy flavor.
Let them simmer gently for about 40-45 minutes.
The cooking time may vary depending on the size of the chestnuts: smaller ones will be ready sooner, larger ones will need a few more minutes.
> ⏳ Tip: To check if they’re done, remove a chestnut and peel it: if the flesh is soft and yielding, it’s ready!
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4️⃣ Cooling and peeling – the most delicate part
Drain the chestnuts and place them on a clean cloth.
Let them cool for just a few minutes: the trick is to peel them while they’re still warm, when the skin comes off easily.
Thanks to the incision and soaking, you’ll see that the shell and inner skin will come off almost effortlessly.
> 🔥 Caution: if they cool too much, the skin will become more difficult to remove. Keep them wrapped in a warm cloth while you work to retain moisture.
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