- Put the chestnuts in water for two hours
- Eliminate chestnuts that “float” because they are not good
- Drain chestnuts
- With a knife, make a 1-2 cm cut on the most bulky part of the peel, trying not to cut the pulp inside. This will prevent chestnuts from bursting during cooking.
- Put the chestnuts in a preheated oven at 220 ° and cook for 30 to 40 minutes (the cooking time depends on the size of the chestnuts
- Check from time to time……. …………delicious with bright wine or a sweet wine such as Passito
