Autumn is time for chestnuts

Camprodon land and the surrounding land are suitable for cultivation and growth of brown, and it is because of the arrival of Catalan traditional festival of Halloween, we took advantage of the last weekend of October to tour around the chestnut route of Rocabruna.

La route:

 

See the route map and trail 

We left the house Rocabruna Can Simonet (right circle) in the morning to enjoy a quiet fall across the road from the village, well signposted and marked out a path from which to enjoy the views castle and sunny day.
 
In this part of the route but we are not in a very wooded area, but thanks to knowing the area, a short left turn from the path allows us to find the first chestnut. This is easily accessible even in the vehicle. This makes it a point quite well and looked where they had not yet picked chestnuts were scarce, although we could make them some.
 
Following the descent to the creek, the foliage begins to increase around us. The good eye is important here, because the chestnut trees camouflaged among beech and ash. Keep the eye fixed on the trees around us but also litter the ground where the shades between brown and burned the old leaves begin to appear some pointed shells of chestnuts in the result, and finally found the first groups which began with chestnut filling bags.
 
Now you need to cross the stream and start the climb. The mountain is quite right on this point and could skirt around it by making a small preferíssim if a more relaxed ride. It is not our case. This is where we find most chestnuts together from each other.
 
We divided into small groups to cover more ground and after a while picking chestnuts seek the path that will get us out of the forest and leads to the era Can Soler and urban village Rocabruna if you proceed.
 
We let the first group of hunters chestnuts Can Soler (left circle) to begin the selection and cleaning will remove precious chestnuts and a share of the spoils.
 
Approximate time of the tour: 3 hours - 1 hour drive and other crop
 
Distance: 3 km

 

 

 

Chestnut, a different kind of nut

The nut is the fruit of the chestnut tree in the family Fagaceae; is edible and highly appreciated worldwide, especially in cold weather (fall / winter) like most nuts, particularly in some specific areas like Catalonia, where along with potatoes and buns become the meal traditional celebration of Halloween, on November 1 of each year.
 
Unlike other nuts, chestnuts are driven by their lower energy intake: less fat and have a high water content and other nutrients such as potassium regulators, which makes them a nutritious and balanced on a low-calorie compared to other nuts.
 
The most important properties are:
 
  1. High in carbohydrates, protein and fiber.
  2. Low calorie
  3. High in minerals: magnesium, potassium, iron and phosphorus
  4. Vascular inflammatory and restorative properties
 
The variety you can find chestnut Ripollès and the whole Catalan and European chestnuts are common; although markets and other surfaces can also find Chinese, Japanese or Americans who have subtle differences in shape, size and taste.
 

Calories

(cal)

Carbohydrates (g)

Proteine 
(g)

Fiber 
(g)

Fat

(g)

Calcium 
(mg)

phosphorus
(mg)

Magnesium 
(mg)

Folate 
(mcg)

165

36,6

2

5.5

2.2

145

256

234

141

* For every 100 grams of the edible portion of the nut
 
** Mcg: micrograms

 

How to cook them?

The most traditional and well-known globally cooked chestnuts are roasting them, as do the famous chestnut in small stalls on the streets of towns and cities. To do so is normally a pan specially perforated with small openings, an iron or other metal surface that may be appropriate.
 
Before chestnuts were be made a small cut in the skin because it rattle while you are cooking or burst fire. Then, until they are cooked, stir them constantly needed to prevent burning.
 
Eat hot not lose the scent, and a good way to keep the heat and not get dirty soot is distributed with the newspaper cones.
 
But there are many other delicious ways to prepare chestnuts: boiled, stuffed, or as an accompaniment to some meat, make puree in cakes and other desserts, pudding, chocolate coated, etc.
 
This time we recommend a recipe a little different, but equally delicious:

 

 

 

 

 

Chestnut cake:

Ingredients:

*for a 1.5 liter mold
 
  • 200g flour
  • 100g chestnut flour
  • 4 g promoter (type Royal)
  • 4 g of baking
  • 4 g of salt
  • 175 ml of whole milk with a tablespoon of lemon juice and left to stand 10 minutes
  • 1/2 kg of chestnuts (roasted or raw)
  • 150 g sugar
  • 125g butter
  • 3 eggs
preparation:
 
For starters, if you are raw chestnuts, make them a cut in the skin, boil them for 45 minutes and then peel them.
 
If you are toast, peel them and boil them for 15 minutes.
 
Then place the chestnuts in a bowl and mash them with the mixer. When they force crushed add the sugar and try to mash it all together. Once everything is well crushed, put the butter, previously melted in a double boiler, and try to grind.
 
Then, separate the yolks from the whites and whites to mount stiff.
 
Then add the yolks to the mixture of brown sugar and butter and mix well.
 
Then add the mixture of flour, salt, baking soda and driver and was alternating with the milk.
 
Then add the egg whites, try to mix until it is a uniform mass,
 
Bake at 180ºC (350ºF) in the preheated oven for about 45-55 minutes until it is cooked through (the toothpick comes out clean and).