Chestnuts
Light syrup
Powdered sugar

Boil peel and skin large chestnuts; place in a pan and cover with a not too thick lukewarm simple syrup, and let marinate a few hours, skimming top layer of syrup when it becomes too thick.

Remove chestnuts from syrup and spread on a board to dry.

Repeat this process for 3 days, and after the last dipping and drying process, roll chestnuts in powdered sugar.

Note: Chestnuts prepared in this manner, together with roasted chestnuts served with wine at an Open House during the Christmas holidays, means hospitality.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image [underneath chestnuts] -- Ivan Rabuzin: The Great Forest.

Back to main list