I frutti genuini della nostra terra

Recipes for Eurojapanese hybrid chestnuts ( Bouche de Betizac, Migoule, Marsol )

For very large chestnuts (sizes from 35 to 55 x kg), it is recommended to boil them over a very slow heat for about 2 hours, adding two bay leaves and a little salt. Once cooked, drain, peel and serve hot. 

For medium fruits (from 60 fruits per kg and more) it is recommended, after having made the incision with a tip knife, to put them in the pot roaster/ “pan” and cook on low heat, turning them from time to time, so that they do not burn. Once cooked, cover with a damp cloth for about 10 minutes and serve.

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