Boiled dried chestnuts in a pressure cooker, delicious, very easy to prepare, and especially ideal for consumption all year round. There are many recipes in which we can use them, both in sweet and savory versions, but as we know, their season is really short. This way, they can be processed and consumed whenever we want. Furthermore, once cooked, we can also freeze them and have them ready at any moment and when we desire. The soaking time I propose is 18 hours, so that cooking is faster, but if you have less time (not below 12 hours), the cooking time will increase to 20 minutes.
If you’re wary of this cooking method, I recommend reading The pressure cooker and its use.
For those who don’t have one, you can easily cook them in a traditional saucepan. Once the chestnuts start boiling, you need to lower the heat and let them cook for about 50/60 minutes.
If you like chestnuts, don’t miss the upcoming recipes:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 18 Hours
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz dried chestnuts
- 1 pinch salt
- 1 leaf bay leaf
Tools
- 1 Pressure Cooker
- 1 Bowl
Preparation
Pour the dried chestnuts into a large bowl, cover them with water, and let them soak for 12 to 18 hours. Check the water level occasionally, as it will be absorbed a lot. The chestnuts should never be without water, so top them up. After this time, the chestnuts will have doubled in volume and become well softened. Drain them and place them inside the pressure cooker.
Add water to cover them, salt, bay leaf, for flavor and preservation. Close with the sealing lid, lower the valve lever, and put on high heat. As soon as you hear a loud whistle, lower to the minimum and cook for 10 minutes. Once cooked, turn off the heat and gently and slowly lift the lever to release all the steam contained in the pot. If you need them for a puree, then boil them 5 minutes longer so they break down very easily.
Only at this point can you lift the lid, without any fear. Drain the chestnuts and let them cool at room temperature.
Now our Boiled Dried Chestnuts in Pressure Cooker are ready to be used in both sweet and savory preparations.
Tips
Chestnuts boiled this way can be stored in the fridge for two days but in airtight containers.
I recommend using only glass or ceramic and never plastic, as it releases toxic substances.
If you want to keep a supply handy, you can also freeze them by placing them on a tray at first, not piled up but spaced apart so they don’t stick. Once frozen, detach them and put them in a container. This way, you can easily take only what you need at the moment.
I always advise defrosting in the fridge and never at room temperature to avoid possible food poisoning, whether trivial or serious.
