Castagne al Profumo di Viola

• Slightly more than 1 pound/½ kilo fresh chestnuts
• 3 tablespoons/

Select only fresh chestnuts in pristine shape. The most desirable are ones that were very recently harvested. Set a large pot of cold water to boil to which you have added the salt. Once it has reached a rolling boil, add the chestnuts and boil for 45 minutes, with the pot partially covered. Drain the water and, when the chestnuts are not too hot to handle, slip off their skins. Cover the chest