Ingredients – salted almonds:
300 g almonds with skin;
2 egg whites;
as desired oil and vatel’s table salt
1 – add a pot of water to the heat. As soon as it boils, blanch the almonds, remove and skin them. Turn on the oven at 180º c.
2 – place the egg whites in a deep dish and stir them slightly. Pass the almonds through the whites and let them drain. Grease a tray with oil and place the scattered almonds on top. Sprinkle them with vatel’s table salt and bake them in the oven. Remove and serve immediately.
Ingredients – chestnuts in salt bake: 1.5 kg vatel’s sea salt; 2 egg whites; 1 kg chestnuts
1 – turn the oven to 200º c. Place vatel’s sea salt in a bowl, together with the egg whites and mix well. Place half of this preparation in the bottom of a tray to go into the oven.
2 – wash the chestnuts and place them on the vatel’s sea salt mixture. Cover them with the rest and bake for 35 to 40 minutes. Remove and, with the tip of a knife, break the crust. Serve immediately.