Castagne al brandy
Brandy chestnut

Be careful: depending on the chestnuts you have, this recipe could take up to 12 hours. If using dried ones, you need to let them rest overnight to soak up the juice; if instead you got already moist or hydrated ones, as well as fresh ones this step is unnecessary.

Ingredients for 4 hungry people  

• 200g dry chestnut
• 40g brandy
• 10g extra virgin olive oil
• 10g butter
• 2g salt

Procedure

1. In a pan melt the oil and the butter;
2. Stir-fry the chestnuts for 3 minutes, then add the brandy;
3. Cover with a lid, let it boil for a few minutes;
4. Add 200g of warm water and the salt;
5. (If using dried chestnuts) Let it boil for 45 minutes, then rest for 8-10 hours, finally warm up before serving;
6. (If using fresh chestnuts) Let it boil for 45 minutes, serve warm;
7. (If using hydrated chestnuts) Let it boil for 25 minutes, serve warm.

Tip: If you really feel like peeling chestnuts you can also use fresh ones. Get 180g and peel the first, harder skin with the help of a knife. Pre-boil for 5 minutes and peel off the second skin.