There is nothing more autumn than chestnut. The lucky ones who live near a forest with chestnut trees can get the whole experience: collect them, fry them and eat them.
For example, in Asturias a good sweet cider accompanies, but they also go well with a good wine and, why not, with hot chocolate. they can also popcorn substitute in a home theater session, but can also be done with them a healthy cocoa cream. The possibilities are endless.
Whatever cooking method is chosen, the first step is to choose the chestnuts well. they are the best big, chubby and shiny skin. It’s also a good option if they’re all roughly the same size, because that way they’ll cook evenly and some won’t cook any more than others.
baked
To bake chestnuts in the oven, it is only necessary to taste the chestnuts and salt (you can not add). This is important tighten the skin a little so the heat penetrates well. It is advisable to make a good amount, as they do not need to be consumed fresh: they can be stored and consumed at another time.
It must be set with the oven. Heat up to 200 degrees and reduce. The time will largely depend on the oven and the chestnuts, but usually ten minutes on each side Enough.
Two other options
It’s not the most common option, but it can be used to make other recipes: sauces, vegetable creams or desserts… The worst part of this recipe is that you have to peel the chestnuts raw, which is more cumbersome.
After cleaning, you should put them in. boiling water for about 45 minutes. They can also be made faster in a pressure cooker. If the purpose is to puree later, it’s best to leave it for a few more minutes to make it easier to mash with a fork.
The way to prepare chestnuts in the microwave very similar to the one following the oven. Preparation times are simple: if it reaches the microwave 1,000 W of power will be enough for two minutes; if it only reaches 800 W, it will take two and a half minutes. And such.