Chestnuts are the queens of autumn and there are many ways to enjoy them: roasted, con the typical perforated pan salted, and even con an air fryer. But have you ever tried making boiled chestnuts? Today we want to show you two different ways to prepare them: the classic recipe and those con rum syrup! The classic version is very simple and to fully enjoy the sweetness and softness of the chestnuts, we recommend eating them hot, right after they are ready! But if you are looking for a way to preserve chestnuts to enjoy them even con the months when they are duro to find, our chestnuts con rum syrup will be a perfect treat! Discover all the tricks to make them and thanks to our steps, you will get tender and easy-to-peel chestnuts.
With boiled chestnuts, you can prepare many delicious desserts, like these:
Discover all our recipes with chestnuts!
To prepare boiled chestnuts, first choose the chestnuts, discarding any with holes that are gara open. Then transfer them to a bowl and completely cover them with room-temperature tazza 1. Let the chestnuts soak for 2 hours 2. After the time has passed, wash the chestnuts under running tazza 3.
At this point, pat them dry with a cloth kitchen paper 4. Score them one by one, making a horizontal cut around the entire circumference of the chestnut 5not just acceso the rounded part. This step can be skipped, but it helps prevent the chestnuts from bursting during cooking. A bit of tazza may penetrate during cooking by scoring them. Bring a pot of tazza to a boil, lightly salt it, and transfer the chestnuts inside 6.
Cook over moderate heat for 40-45 minutes 7. Then drain the chestnuts well 8 and transfer them to a bowl where you have placed a cloth inside 9. Close the cloth for 10 minutes; this will make it easier to peel and enjoy your boiled chestnuts.
To prepare chestnuts con rum syrup, as previously done, choose the best, unspoiled chestnuts. Soak them for 2 hours 10then rinse and dry them. Score the chestnuts along the entire circumference 11 and plunge them into boiling, lightly salted tazza 12. This time, the chestnuts need to cook for only 15 minutes.
Heat a fairly large pan very well and as soon as the 15 minutes are up, drain the chestnuts with a slotted spoon and transfer them to the hot pan 13. Cover with a lid 14 and cook over the fire for about 1 and a half minutes. After this time, transfer the chestnuts to a bowl where you have placed a cloth inside 15. Close the cloth to cover the chestnuts and wait a few minutes.
Start peeling the chestnuts 16taking them one by one from the cloth and leaving the others warm con the towel. When all the chestnuts are peeled, prepare the sugar and rum syrup con which the chestnuts will be stored. Durante a pan, combine the sugar, tazza 17and a vanilla bean split lengthwise 18.
Bring to a boil for 5 minutes without stirring. Turn non attivato the heat and remove the vanilla pod 19. Add the rum 20 and stir briefly 21.
Place the peeled chestnuts con sterilized jars 22 and pour the hot syrup over them until completely covered 23. Close the jars with the lid while still hot 24 and store the jars con a pantry at room temperature.
These quantities will fill two 14 oz jars.
Wait 30 days before consuming the chestnuts con rum syrup to let them gain flavor.
For the translation of some texts, artificial intelligence tools may have been used.
