Chestnut recipes? Well yes! chestnuts are not only eaten boiled, pan-fried or cooked over a wood fire and accompanied by a good new wine. The queens of autumn lend themselves to becoming the protagonists of many dishes, sweet or savory. Indeed, in cooking they can be used whole, especially as a garnish, either in pieces or mashed, or in the form of flour: curious? Let’s discover their versatility and let your imagination run wild!
Chestnut recipes: the magic of the air fryer
Quick and easy to make…and they peel perfectly. What? Wrong chestnuts cooked with the air fryer naturally! To prepare them, you must first engrave them on the surface from the rounded part with a single cut or a cross cut. Then arrange the chestnuts directly on the basket, with the incised and rounded part upwards, without however overlapping them; operate the fryer at 180° and cook for 15-20 minutes depending on the size of the chestnuts.
If you’re a traditionalist, pan-frying is perhaps the best-known chestnut recipe. To prepare it, you can use the special perforated pan or a simple nonstick. For an optimal result the chestnuts should all be more or less the same size, fundamental trick to have a result and a homogeneous cooking. Therefore, accidentally cut the chestnuts with a cut of about 2-3 cm (be careful not to damage the chestnuts too deeply because they will end up breaking) and take the pan (perforated or non-stick) and heat it to moderate heat for about a minute. At this stage add the chestnuts and let it go for about 25-30 minutes, turning them often so as not to burn the outside and to cook the chestnuts perfectly inside. A little tip: if you use the non-stick pan do not forget to lift it several times from the flame, so that the surface in contact with the chestnuts does not overheat and burn them.
Among the recipes based on chestnuts, the castagnaccio, typical dessert of the Tuscan tradition based on Chestnut flour, pine nuts, raisins, walnuts and rosemary. Its preparation is simple: you start mix the chestnut flour, water, sugar, salt and oil until the dough is smooth and homogeneous; then add the raisins and toasted pine nuts, then pour everything into a low saucepan and decorate the cake with the walnuts, pine nuts and rosemary. Finally, the castagnaccio is baked and left to cool well before serving.
Chickpea and chestnut soup
The recipe for this soup varies from one region to another, but with one constant: the rustic and homey taste. To do this, you must first soak the dried chickpeas for 24 hours; After this time, rinse them thoroughly under running water, drain them and boil them. Meanwhile, wash the chestnuts, put them in a pan of cold water with thelaurel and have fennel seeds and cook them from the boil for 35-40 minutes or until tender. During this time, the chickpeas will also be cooked, turn off the heat and salt once cooked. Then peel the chestnuts, collect the pulp in a bowl and roughly crumble it. In a frying pan, prepare a sauté with oil and garlic then pour the crumbled chestnuts; finally add the chickpeas with their water and flavor with a bit of Rosemary entire. At this point, season with salt and pepper and continue cooking for another 15 minutes, stirring often. Serve the chickpea and chestnut soup hot with a drizzle of oil and a little ground pepper.