The autumn fruits par excellence: chestnuts! There are more than a hundred varieties, including chestnuts and “marroni”
In Italy we prepare this very simple recipe
Ingredients are Chestnuts 🌰, sea salt and water
For an optimal cooking of the chestnuts in the oven, start by notching the chestnuts: choose the perfectly intact ones and make a horizontal cut of about 3 cm,
then pour them into a large bowl and pour the water .
Soak them for at least 2 hours.
Thanks to this procedure it will be easier to peel them once cooked.
After the necessary time, drain the chestnuts and, if you want, you can use a cloth to dry them well.
Cook the “chestnuts” by distributing them evenly on a pan lined with coarse sea salt.Bake the chestnuts in the oven at 180 ° for about 25-30 minutes.
Once ready, take out of the oven and let the chestnuts cool. Serve the chestnuts in the middle of the table, ideal to share with friends and or family.