I also picked up some Korean chestnuts as well. The plan? Marroni al Liquore.
Chestnuts in brandy with spices.
Yum.
Except, I know nothing about chestnuts (other than the fact that they're notoriously difficult to peel)... Anyone know the difference between Italian and Korean varieties? All I've got at this point is the Italian ones are darker and larger than the Korean ones.
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