Clean the chestnuts with a cloth, cut a cross on the rounded part and leave them to soak for 30 minutes in water at room temperature (in this way it will be easier to peel them after cooking), then drain and dry them.

Pour the coarse salt on the bottom of a pan (remember that the weight of the salt must be the same as that of the chestnuts, so if you increase the latter, you will have to increase it too) distributing it evenly, arrange the chestnuts on top, close with a lid and cook for 20-25 minutes, turning them halfway through cooking with tongs.

The salt chestnuts are ready, serve them immediately.

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