What to do with chestnuts?

The chestnut, an ancestral fruit

In the Middle Ages, the Genoese forced the inhabitants of Corsica to cultivate chestnut trees to compensate for food shortages. At that time, the chestnut constituted the basis of the diet of men and animals. Dried, it guaranteed provisions for the year. Reduced to flour, it was used to make thick and nourishing breads. This is why the chestnut tree was nicknamed “bread tree”.

The dietary chestnut

Very energetic (and caloric!), the chestnut is rich in starch (40%), calcium, magnesium, potassium, phosphorus, iron, fiber but also in vitamins B and E. It can be indigestible when it is not cooked enough .

How to cook chestnut

First of all, it is essential to remove the bark and the thin brown film because it is bitter. Do this when the chestnuts are cooked (or partially cooked) and still warm. It’s easier !
Using a sharp knife, remove the bark from the chestnuts. Immerse them in a pan of boiling water, cook at a low simmer for 15 to 20 minutes. Drain and remove the thin film. It’s ready !
Little advice: don’t take out all the chestnuts at the same time. As it cools, the skin sticks back together.
Another method: remove the bark then spread the chestnuts. Place them on a baking sheet in the oven at 200°C/th. 6-7 approximately 15 minutes. There are more than 60 varieties of chestnuts and chestnuts: the pointed chestnut, the red mouth chestnut, the Tulle chestnut, etc. Cooking time may vary from one to another.

Whole, in flour, cream, the chestnut – or chestnut – is good!