First of all, wash the chestnuts, engrave them by making a cross on the most pot-bellied part of the fruit with a small knife with a sharp blade (partially affecting the pulp) and leave them to soak in water, in which you have previously dissolved the salt, for about 1 hour.
(There must be enough water to completely cover the chestnuts.)
Immediately put your chestnuts in a wet cloth bag, close it tightly and let them rest for at least 10 minutes (in this way they will be easier to peel).
The baked chestnuts are ready.
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