We often emphasize the consumption of sitina products, this is due to the fact that they are fresh, provide your body with the nutritional values ??that it needs more in the given season, and of course their monetary value is lower.

Chestnuts delight your little one these autumn days, but they are rich in vitamin C, calcium and phosphorus.

Roasted chestnuts have more value, as they give you energy, a large amount of proteins, fats, vitamins and carbohydrates.

In this recipe, the chestnuts will be cooked in a pan on a thick layer of salt, which acts as charcoal.

Salt is an excellent conductor of heat, which will allow you to obtain perfectly roasted chestnuts, without smoke and contamination.

Once ready, the chestnuts will be very soft and easy to peel.

Enjoy them hot as a delicious afternoon or evening snack.

Ingredients

1 kg of chestnuts

1 kg of coarse salt

We often emphasize the consumption of sitina products, this is due to the fact that they are fresh, provide your body with the nutritional values ??that it needs more in the given season, and of course their monetary value is lower.

Chestnuts delight your little one these autumn days, but they are rich in vitamin C, calcium and phosphorus.

Roasted chestnuts have more value, as they give you energy, a large amount of proteins, fats, vitamins and carbohydrates.

In this recipe, the chestnuts will be cooked in a pan on a thick layer of salt, which acts as charcoal.

Salt is an excellent conductor of heat, which will allow you to obtain perfectly roasted chestnuts, without smoke and contamination.

Once ready, the chestnuts will be very soft and easy to peel.

Enjoy them hot as a delicious afternoon or evening snack.

Ingredients

1 kg of chestnuts

1 kg of coarse salt

Preparation

Soak the chestnuts for about 30 minutes in warm water. Once the peel has softened, make a small slit in it.

Pour the coarse salt into the pan, let it heat up and then add the chopped chestnuts.

Cover with a lid and cook for 30 minutes, stirring occasionally.

Once ready, place the chestnuts under a damp cotton cloth, the steam will help you peel them more easily. Enjoy them hot.

Advice

For the best preparation, make sure the pan is covered with a thick layer of salt.

It is also important to turn the chestnuts occasionally, otherwise they may burn.

To tell if the chestnuts are ready, make sure they are ripe to the right point and that the cut is slightly open.

Chestnuts can be stored for several days in an airtight bag or container.

If you want you can also save the salt. Once cooled, place in a bag and use to make other chestnuts. /AW/

Soak the chestnuts for about 30 minutes in warm water. Once the peel has softened, make a small slit in it.

Pour the coarse salt into the pan, let it heat up and then add the chopped chestnuts.

Cover with a lid and cook for 30 minutes, stirring occasionally.

Once ready, place the chestnuts under a damp cotton cloth, the steam will help you peel them more easily. Enjoy them hot.

Advice

For the best preparation, make sure the pan is covered with a thick layer of salt.

It is also important to turn the chestnuts occasionally, otherwise they may burn.

To tell if the chestnuts are ready, make sure they are ripe to the right point and that the cut is slightly open.

Chestnuts can be stored for several days in an airtight bag or container.

If you want you can also save the salt. Once cooled, place in a bag and use to make other chestnuts. /AW/