Chestnuts with Strega are a typical dessert from Irpinia, more precisely from Bagnoli Irpino. Great to enjoy with company during the Christmas period, or at local fairs in the Campania villages. It can also be a great and unique gift idea.
For this recipe, you can use either roasted chestnuts or boiled chestnuts. In either case, the result is exceptional!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 7 Days
- Preparation time: 30 Minutes
- Portions: 10People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 523.60 (Kcal)
- Carbohydrates 99.81 (g) of which sugars 61.69 (g)
- Proteins 2.85 (g)
- Fat 2.13 (g) of which saturated 0.38 (g)of which unsaturated 1.56 (g)
- Fibers 4.59 (g)
- Sodium 4.60 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CHESTNUTS WITH STREGA
- 2.2 lbs chestnuts
- 1.5 cups sugar
- 2 cups Strega liqueur
Tools
- 1 Jar
PREPARATION OF CHESTNUTS WITH STREGA
First of all, choose the best chestnuts.
If you opt for using boiled chestnuts, proceed as follows: gently remove the first skin, bring a generous amount of water to boil in a large pot. Boil the chestnuts for a few minutes, until they become slightly soft. Do not overcook them as they will fall apart.
Drain them, spread them on a towel, and let them cool slightly.
Remove the second skin as well, being careful not to break the chestnuts. If you want to speed things up, you can use pre-cooked boiled chestnuts available in stores.
If you choose the roasted version, proceed as follows: make an incision of about 1.5 inches on the surface of each chestnut.
Bake the chestnuts in the oven or in an air fryer, just like regular roasted chestnuts.
Peel the chestnuts. Remove the inner skin as well.
Once you have prepared the chestnuts (roasted or boiled), place them in a large pan with the Strega liqueur, and cook over low heat while sprinkling with sugar.
Stir occasionally, and when the mixture comes to a boil and the sugar is completely dissolved, the dessert is ready. You can enjoy it immediately and serve it to your guests or fill sterilized jars with the chestnuts, making sure to completely submerge them in the liquid, adding a little pure Strega liqueur on the surface.
Let it rest for a few weeks in a cool, dark place, so that the chestnuts absorb the flavors.
Adriana’s Tip
With the roasted version, you will have crunchier chestnuts, while in the boiled version, the chestnuts will be softer and tender. The choice is yours!
