The chestnut tree was an object of worship for the Celts, and along with the oak and yew tree was part of the totemic forest. The fruit of the chestnut tree eventually had to make room for products from the New World but they never disappeared from our dining tables.

It is not known if the chestnut is European or came from Asia Minor, but it was one of mankind's first foods. People learned to roast and dry the nuts to grind them into flour and thus be able to eat them all year. Even today in some regions of France and Italy, chestnut flour is still made. It is used as a garnish for fowl and some desserts.

The best chestnuts come from Galicia and Asturias, followed by those of Caceres, Salamanca and Avila. You should choose ones that have a regular shape, godo weight and a smooth, shiny shell. They also come dried or even frozen and skinless, or in a sweet sauce or salty. In the areas of sweets, chestnuts come in marmelade, in heavy syrup, candied and as part of bonbons.

To prepare them you must first peel them. Remove the hard crust surrounding the chestnuts and poach them in water with a bit of salt. Drain them, then remove the thin skin covering them. Now they are ready for cooking. If you want to roast them, cut the outer shell and prepare them in the oven or over coals or a gas flame in a special pan with holes. If you boil them add a few grains of aniseed and a pinch of salt, if they are going to go into a salted dish,� or boil them with milk, vanilla and sugar if they are destined for a sweet dish.

Chestnuts are perfect as a stuffing for fowl, and are a classic recipe served with red cabbage or Brussels sprouts. They make good soups�and creams, when accompanied by fried leeks and mushrooms. A bit of cream or thin slices of crunchy ham add a nice contrast to this texture. But it is in desserts where chestnuts really stand out.� When prepared with cream or meringue they make a nice foam for stuffing 'canutillos', crepes or cakes. They make good bonbons when joined with chocolate, and are delicious when candied in syrup or made into marmelade.

Nutritional value
Although they are nuts, chestnuts are low fat and rich in carbohydrates, slow-absorbing sugars that provide energy. They also contain starch, potassium and phosphorus. They are indeed rich in energy because 100 grams of chestnuts provide 200 calories. But they are filling so you don't eat many. Like many foods rich in carbohydates, eating too many will give you gas. You can avoid this by add a bit of cumin when you boil them.