Castagne al Profumo di Viola

Violet-Scented Chestnuts

Preparation info
  • Makes approximately

    1 pound

    • Difficulty

      Easy

Appears in

By Fred Plotkin

Published 1997

  • About

Chestnuts and violets are a marriage made in heaven, and here is your chance to perform the ceremony.

Ingredients

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

Method

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