Recipes with dried chestnuts

Dried chestnuts with red wine

Ingredients for 3 people:

300 grams of dried chestnuts, red wine to taste, 1 cinnamon stick, cloves as required, 2 tablespoons sugar.


Pour into a thick-bottomed saucepan all the chestnuts. Combine the cinnamon sticks, cloves and sugar (adding the dose as required). Cover with red wine, adjust the heat to the low power and cook for two hours, having care of stirring occasionally and check that the mixture does not stick to the bottom. Chestnuts are ready when they are soft. As required you can omit or add other herbs and spices. A tasty variant can be obtained with sweet Albana wine.



Chestnuts milk

Ingredients for 3 people:

300 g of dried chestnuts, ½ liter of milk, ½ liter of water, 1 pinch of ground cinnamon, salt.


Soak in warm water dried chestnuts for at least a couple of hours so that they can easily remove all the cuticles. Then boil in a saucepan with water and milk with a pinch of cinnamon and one of salt. When boiling, throw chestnuts with a moderate fire and cook. Serve with their broth.



Roast pork with chestnuts


800 g of pork loin, 150 g of dried chestnuts, thin slices of bacon as required, 3 sprigs of wild fennel, 5 cloves of garlic, 2 bay leaves, 3 glasses of milk, black pepper a.r., 1 little cup of Brandy.


Take the piece of pork loin; wrap it with thin slices of bacon and tie with kitchen string; put in clay dish with 3 sprigs of wild fennel, 5 cloves of garlic, 2 bay leaves, 3 glasses of milk, a dash of black pepper and a glass of good brandy. Let marinate for a few hours; put in a baking dish with 150 g of dried chestnuts (putted in warm water and made to revive for a night). Bake at 180°C for 90' and adding slowly regularly the marinade liquid, if the roast tends to dry, must cover it in advanced with foil (add a little bit of water and milk if necessary).



Capaltaz (Italian tortelli with chestnuts)

Ingredients for 4 people:

3 eggs, 300 g of flour, 100 g of dried chestnuts, a pinch of salt 300 g sugar, 4 tablespoons of saba, 2 tablespoons of bitter almonds, lemon zest.


Prepare the phyllo dough in the traditional way. Apart boil in few water the dried chestnuts, previously left to soak ¾ hour and washed with a pinch of salt. When these have been boiled, dissolve them, pass them to the blender, add sugar, bitter almond and saba. Make a paste is not too hard and homogenous.

Cut into squares of pastry 10x10cm, put in the center of each square a spoonful of stuffed, combine the tips and adhere the edges of pasta giving the form of the traditional tortellini. Boil them in salted water and flavor with sauce saba or olive oil and pepper.

Potato dumplings and chestnuts

Ingredients for 4 people:

300 g of dried chestnuts, some bay leaves, salt, 1kg of potatoes, salt, 1 sprinkling of nutmeg, butter to taste, sage.


Soak the dried chestnuts for about 1 hour in cold water. After that, drain and boil for 1 hour in salted water with some bay leaves.

Meanwhile, wash and boil the potatoes in their skins, peel and pass a ricer with chestnuts.

Arrange the two obtained puree into a large bowl and add a pinch of salt and a sprinkle of nutmeg.

Mix everything well until a consistent and elastic, with a kitchen boxcutter divide the dough into small pieces and form many small dumplings.

Cook them in boiling water for a few minutes until they rise to the surface, drain and put them in a pan in which you will be melted butter with some sage leaves.

Stir for a few moments and serve immediately hot.

If the dough becomes too stiff, add a tablespoon of milk and continue stirring.

chestnuts dumplings - Agrimola