From rainy, green northwestern Spain comes these tender, perfect chestnuts.
They’ve been cooked and peeled, which, if you’ve done it before, you know is quite a bit of work. Their flavor is woodsy, mushroomy, like a taste of the forest in fall. Use them to make a little salad with apples and mixed greens or to round out a cream and herb soup. Toasted in a pan, they’re great alongside a chunk of Manchego and some cured Iberico ham.
It’s rare to find chestnuts this good that aren’t in syrup or glacéed.