Italian Chestnuts
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Tree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- I qt.
- chestnuts Ij qts.
- water 2 teaspoons salt Shell and blanch the nuts by the directions given on page 189.
- Bring them to a boil with salted water, put them in a cooker for from two to four hours.
- Press them through a potato ricer or serve them whole, adding a little butter if desired.
- One quart of nuts will make about one pint when shelled and blanched.
Plating
Cookware for this recipe
-
Saucepan