Not everyone knows how to cook roasted chestnuts. However, for many, the combination of these words provokes an attack of longing for Paris. Without roasted chestnuts, the French capital would have lost a host of aesthetic tourists who would have gone to Austria, Abkhazia or China for the coveted fruit. The secret of cooking this dish has long been revealed, but this did not affect the popularity of the delicacy.
nutritional value
Botanically, chestnuts are classified as nuts. Accordingly, they are rich in proteins, but contain less fat (unlike peanuts or hazelnuts). It should be remembered that chestnuts contain a large amount of carbohydrates, which makes dishes from them nutritious and high-calorie. These fruits are rich in starch, vitamins and minerals. By eating chestnuts, a person receives not only a whole cocktail of useful substances, but also gastronomic pleasure. People on a diet should also not be afraid of fruits - their calorie content is only 180 kcal (per 100 g), which is several times lower than the nutritional value of the same nuts. Traditional morning porridge can be safely replaced with a portion of roasted chestnuts.
Roasted chestnuts recipe
Before you take on the creation of a culinary masterpiece, you should arm yourself with the knowledge of experienced craftsmen. The recipe for roasted chestnuts is quite simple, but some skill is required in this matter. First of all, you need to remember that not all fruits are suitable for food. Horse chestnut, which is widely distributed in our climate, is inedible. Only fruits of a noble variety are used for cooking. They are much smaller than their counterparts, have a heart-shaped, partially fleecy surface. "Noble" chestnuts should be washed and dried. Each fruit must be pierced with a fork or made a cross-shaped incision. Otherwise, chestnuts will explode in a frying pan (in the oven), and “chunks” will remain from the gourmet delicacy, which will have to be scraped off the walls of the oven or kitchen. The cut fruits are placed on a hot baking sheet and fried for 25 minutes (in a pan - faster). As soon as intense crackling sounds are heard, and the room is filled with a sweetish smell, the chestnuts are ready. They are sprinkled with salt or sugar and served at the table. The fruits can also be peeled, but in their peel they look much spicier and retain their taste for longer.
How else are chestnuts prepared?
Roasted chestnuts recipe is the basics of the art of preparing delicious fruits. However, there are many other ways to "prepare" these nuts. In Italy, pies are baked from chestnuts, in Corsica - the famous polenta, in Belgium, the fruits are candied and presented on the holiday of lovers. In France, chestnuts have become a real symbol. They are not only fried, but also boiled in milk, stewed with mint and
butter, soups, mashed potatoes and the famous Mont Blanc dessert. By the way, candied chestnuts were first introduced into fashion in France back in the 17th century. If you visit Paris in autumn, the sweet treat will be sold on every street. However, do not forget that chestnut dishes can also be tasted in other European or Eastern cities.
The taste of roasted chestnuts, according to the lucky ones who managed to eat the dish, resembles a sweet potato with a nutty note. Some, however, note that there is nothing supernatural in this dish - on the contrary, the pleasure is doubtful. Of course, there is no dispute about tastes. The recipe for roasted chestnuts is so simple that it will allow everyone to touch this gastronomic legend. Minor difficulties are due only to the problem of finding the main ingredient. And an unsuccessful search can be a good reason to buy a ticket, and with the very serious intentions (and not for fun) go to Paris.
