Tag: Chestnuts

Chestnuts in syrup – Recipe Chestnuts in syrup by – Italian Cuisine

First clean the chestnuts with a cloth, cut them crosswise with a small knife with a smooth blade, then cook them for 10 minutes in boiling water together with the thyme.

Leave them in the hot water so that they do not dry out and, being careful not to burn them, take them one at a time and peel them (also removing the inner skin) starting from the incision to make the task easier.
Continue like this with all the chestnuts.

Prepare the syrup by boiling the water with sugar, lemon peel and vanilla (after cutting the pod).
Simmer for 5 minutes, then remove from heat, remove the lemon and vanilla and add the rum.

Arrange the chestnuts in a sterilized jar (here the procedure to do it correctly) and cover them with the still boiling syrup, then plug tightly and let it cool upside down.

The chestnuts in syrup are ready: let them season for 1 month before tasting them.

Chestnuts: eat them without gaining weight – Italian Cuisine

Recipe Rice, milk and chestnut soup

Can they be consumed if you need to lose weight or is it better to avoid them? Here's what you need to know and a series of tips and tricks for eating them without problems

The chestnuts they are the ultimate symbol of autumn. They are a tasty fruit, which those who need to lose weight often give up. Yet like any other food, chestnuts are a fruit that can be eaten even if you are on a diet. "Just combine them with the right foods, pay attention to the quantities and follow some small precautions, able to make this food advantageous for the figure and health", says the nutritionist Valentina Galiazzo, specializing in clinical biochemistry. «Chestnuts are a good source of B-complex vitamins. They contain vitamins B6 and B12, involved in the processes of metabolism. They also offer vitamin C and minerals including potassium and magnesium, friends of the circulation. In addition, they have a reduced fat content. So they contain a series of useful micronutrients, "says the expert, who explains here how many and how to eat chestnuts so as not to risk gaining weight.

The recommended amount of chestnuts

Chestnuts are an energetic fruit. «They contain about 100 calories per 100 grams when eaten raw. Their caloric intake increases if they are boiled and can be almost double if they are eaten roasted. The suggestion is therefore to eat them in any case in moderation, limiting yourself to 6-7 chestnuts a day and avoid combining them in the same meal with other foods rich in starch such as pasta, bread, potatoes and easily absorbable sugars including fruit. fresh. The risk is to increase the glycemic load of the meal and stimulate greater production of insulin, a hormone that promotes overweight ", explains the expert.

How to eat the chestnuts

Chestnuts can be eaten at any time of the day. «They are perfect for breakfast to have energy or instead of dessert or fruit at the end of a meal or in soups together with legumes to bring an excellent single dish to the table. Chestnuts are also ideal at snack time to satisfy the desire for something good and tasty with a natural, low-fat snack, "says nutritionist Valentina Galiazzo. "The important thing is to always be able to balance their impact on blood sugar". How? "By combining this highly starchy fruit with protein sources such as yogurt or milk in the morning and as a snack and with meat and derivatives, fish or legumes for lunch and dinner and always accompanying them with a small amount of beneficial fats such as those of dried fruit (walnuts, almonds etc.) or extra virgin olive oil, which increase its satiating power and reduce its impact on insulin and consequently on the figure and health .

Chestnuts in salt – Recipe Chestnuts with salt from – Italian Cuisine

»Chestnuts in salt - Recipe Chestnuts with salt from Misya

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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