- Edible, called a bread tree, were the basis for food in Europe before potatoes, and are currently popular in the world’s cuisines, including Italian and French.
- In Poland, edible chestnuts appeared in the 17th century, and the recipes for their use can be found in old cookbooks, e.g. at Lucyna Ćwierczakiewiczowa.
- The easiest way to prepare edible chestnuts is an incision of the shells, pouring boiling water, and then a perverse in a dry frying pan with the addition of thick salt.
Dining chestnut is also known as a bread tree. For centuries, dark bread was baked from chestnut flour, which could be filled with empty stomachs less wealthy. The Italian poet Giovani Pascoli in 1908 even wrote that the tree should be placed on the tree – “as it is done towards holy trees so that no one would touch them. This real tree is a real benefactor of the people.” All because chestnuts were one of the basic sources of food. Before potatoes reached Europe, it was from these seeds that meals were prepared. The aristocracy looked at them reluctantly. It wasn’t until the 16th century that they appeared on magnate and royal tables. Carmelized Maron (i.e. the most noble variety) was one of the most violent dishes. The seeds peeled from the shell were cooked with the addition of vanilla and left for a few days. Later, he was served during feasts with sugar syrup.
The best baked chestnuts are on Pigalle Square?
Thanks to the popular series “Stake greater than life” and the slogan “In Paris, the best chestnuts are on Pigalle Square” many Poles are associated with France. However, their homeland is the mountain regions of Western Asia, North Africa and South Europe. The earliest mention of the cultivation of chestnuts is in the work of an ancient Greek philosopher – Teofrasta from Eresos, under the title “Testing on plants” from III in BC, however, according to researchers from Italian Lombardy, chestnuting chestnuts were present at the Como lake already 10,000. years ago. Today, chestnut forests in Italy occupy the largest area in Europe. There are also a lot of recipes for their use. Chestnut flour pancakes are prepared in Tuscany. Chestnut bread and pasta are also popular in this region. Gnocchi with cooked chestnuts and zucchini are popular in Piemont.
Edible chestnuts in the world
The popular dessert in Italy – Monte Bianco, in France known as Mont Blanc is chestnuts with whipped cream. Such a dessert is getting very simple. Just cook chestnuts, peel and prepare puree. Season with a little vanilla, serve with whipped cream and chocolate. This is the simplest version. As for a little more complicated desserts, small donuts filled with chestnut cream and chocolate are popular in the campaign and apula regions. In Lombardy, a dough from dried chestnuts and milk is prepared. Speaking of chestnuts in the kitchen, it is not proper for Italian not to mention France, because French cuisine without chestnuts is like Polish Christmas Eve without mushrooms. Here, fruit for casseroles, sauces, stuffing roast, sweet and dry creams is used. One of the most elegant modern desserts are candied chestnuts. It is also worth mentioning the United States, where chestnuts are an important component of the Christmas menu, e.g. turkey filling. Let’s not forget about Portugal, in which chestnuts are also very popular, and the chestnut festival takes place at Madeira at the turn of October and November.
Greedy chestnuts in Poland
It is difficult to clearly determine when exactly the chestnuts appeared on the Poles’ menu. In the 17th century, Marona grew near the palace in Wilanów, however, those that appeared on the table of Jan III Sobieski were imported from the south of Europe. Recipes for the use of chestnuts appear in cookbooks from centuries ago. Lucyna Ćwierczakiewiczowa in her most popular book, or “365 dinners for PLN 5”, gives a recipe for chestnuts fried in butter as an addition to meats.
It is known that a turkey stuffed with chestnuts is an excellent dish. Well, for each poultry, and especially for ducks, turkey or caps, even chestnuts are made separately prepared in abundance and cover the baked on a sea. Take one pound for one duck or priest, for a turkey or turkey two to three pounds of good fresh chestnuts and without cutting at all, cook in cold water just like potatoes, salting a little cooking. It cooks as long as potatoes, when trying one skin gets easily and is soft, then pour water, peel carefully from the skin, to a pound of chestnuts, take a good quarter of a young, completely unsolved butter, dissolve in a saucepan, throw in peeled chestnuts, pour in a quarter of a pound of fine sugar, keep it up, keep up with 10 minutes. Niemie bake and will be delicious.
How to make dining chestnuts? The simplest recipe
Today, chestnuts can be bought in well -stocked vegetable ladies, but also in popular supermarkets and discount stores. However, you need to make sure that they are large, shiny and hard. They are easy to prepare in the most traditional version. Before we throw them into the pan, cut the shells into the cross, pour boiling water and leave for 5 minutes. Later, dry, throw it into a dry hot pan, cover and mix from time to time. When the shell begins to open, sprinkle with thick salt and roast 5 minutes. We can also add a little oil and rosemary, but this is not necessary.
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