for 2-4 people
300g dry chestnuts
1-2 bay leaves
pinch of salt
Soak the chestnuts the night before if you have time.
Cook the dried chestnuts in water with a few bay leaves and a pinch of salt, for about 2 hours until they are tender. Check and add hot water to replace the evaporated one.
Enjoy them with their broth for an afternoon snack or as we say as “minestra” (soup) for lunch.
Another option can be to cook them for about 2 hours in wine with the addition of sugar, cinnamon, cloves and a little more wine at the end of cooking.