Wednesday, November 3, 2010

"Ballocciori" Boiled Chestnuts

Chestnuts were called "tree bread" and used to be the main product of our irreplaceable resource for our farmers because they could use chestnuts for their daily meals,so they would be more tasty and nourishing.
With the chestnuts flour,our ancestors used to feed themselves every day by cooking it in the form of "necci" or polenta or chestnuts cake or simply as "ballocciori" (boiled chestnuts).

"Ballocciori" are a very simple recipe :
Take the chestnuts in the desired quantity and put them in plenty cold water. Add salt,some laurel leaves and some wild fennel. Let gently boil and then let it simmer until the chestnuts will be well cooked.
You can eat them both hot or cold. It's advised to use "Carpinesi" chestnuts as the skin will be easier to remove.


Pegasuslegend said...

Interesting my mom who was from Bari always boiled these, my grandma from Rome, always roasted them in the oven...I love these boiled so much softer One thing that seemed to happen though they would get moss growing on the boiled ones if you did't eat them quickly. Thanks the memories here these look great by the way!

Soffritto said...

fennel with chestnuts!!!yummy! Thanks for this recipe: I just published my grandad's 'bruciate'chestnuts recipe on my blog, but I will also forward yours to all my friends!

Aurelio Barattini said...

Thank you @Pegasuslegend @Soffritto