Sweet Chestnuts with Buttermilk

For the chestnuts with buttermilk, cut the chestnuts crosswise on the convex side, lay them out on a baking tray, sprinkle them with a little water and put them in the oven preheated to 220°C until the shells open and the chestnuts can be easily peeled.

They are then placed in hot salted water and cooked on low heat for about ten to fifteen minutes. The chestnuts should be soft, but not disintegrate. Finally, while still warm, the chestnuts are spread on small bowls and cold buttermilk is poured over them and applied.

Preparation Tip:

By the way, due to its slightly salty component, the chestnut with buttermilk is suitable as an antipasto as well as a dessert.

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