Chestnuts with Butter

If using dried chestnuts, soak them in warm water overnight. Keep them completely covered and proceed only when they are rehydrated and soft to the touch; this step is not necessary for fresh chestnuts.

Place the chestnuts in a pot of abundant, lightly salted water and bring to a boil. Cook until the flesh is tender and easily pierced with a knife; then drain while still warm, avoiding leaving them submerged in the water.

Peel the chestnuts and carefully remove the inner skin. Process until the surface is clean and the flesh remains as intact as possible: completely removing the skin makes the result more delicate and allows the seasoning to spread more evenly.

Melt the butter in skillet Cook over medium heat, without letting it brown. Add the peeled chestnuts and sauté gently until well coated, warm, and slightly shiny; keep cooking gently so as not to break the already cooked flesh.

If you'd like a sweet-savory contrast, add a little sugar to the chestnuts already sautéed in butter. Stir gently until the sugar has dissolved and formed a light, shiny glaze on the surface, without letting it burn or darken.

Transfer the chestnuts onto a plate and serve them hot or warm, accompanied by slices of lardoArrange them next to the chestnuts without covering them completely, so the heat and aroma of the seasoning will remain perceptible with every bite.

As an alternative to the slices of lardoServe the chestnuts with curls of butter. Serve them with hot or warm chestnuts, allowing the butter to soften slightly on contact with the flesh without becoming completely runny.