The "succiole" boiled chestnuts
or whatever you want to call them
(Le "succiole" ballotte o castagne
lesse che dir si voglia)
- 1 kilogram of local chesnuts (the so called "marroni"),
big, very fresh (do not leave them in water for a long time)
- 6 fresh leaves of laurel
- a big pinch of fennel seeds
- cooking salt
|Take an appropriate pot, put the chestnuts and then fill it
with an amount of fresh water able to cover the chestnuts for, at least,
10 cm. Salt the water, add some laurel and fennel seeds, then put over the
heat and let the stuff boil. Adjust the heat for a very slow cooking, cover
the pot with a lid and let it cook for 30 minutes, without turning it.
Switch off the heat, leave the chesnuts in the hot water, but you have to
remove the chesnuts that melt immediately.