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.)

Drain the chestnuts, arrange them on the baking sheet lined with parchment paper, with the cut facing up, and cook for about 30-35 minutes in a preheated convection oven at 180 ° C.

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.

Other Recipes you can read:

• Pea and ricotta cannelloni: recipe with and without cooking – ..

  Pea and ricotta cannelloni without cookingI often prepare this recipe in summerwhen the desire to cook is less and less and it is too hot to turn on the ..

• Watercress and cheese soufflé recipe – Italian cuisine reinvented by ..

  Of French origin, the soufflé it is a classic kitchen preparation that can be made with many ingredients for a different dish every time. In today's recipe we ..

• Custard yogurt toast – Recipe by – Italian cuisine ..

  Related recipes Recipes similar to Custard yogurt toast Leave a comment Leave your comment if you have tried the recipe, if you want clarification before trying your hand at making the ..