Friday 1 January 2016

Roasted chestnuts (in the oven)

15 minutes to prepare Serves 4



The sweet, comforting scent of roasted chestnuts means Christmas time to me.

I know, chestnut season runs from late September through early November. But I am a spoiled child.
My father is used to pick chestnuts in the woods close to my parents house in September. Then he roasts them, and peel them...all.
When roasted chestnuts have completely cooled down, he places them in a freezer bag, removing all air, and stores in the freezer until Christmas.
He has been doing it for years is one of the most appreciated gift that me and my sister receive.

Want to try to roast them at home for the holidays? If you are lucky, you will find some late fruits at your local market.
The procedure is pretty simple and, if you use the oven, you will also avoid smoke to spread all over your house.
It would be the perfect way to celebrate this brand new 2016...Happy New Year!!!

Here are ingredients for a 4-serving recipe:


1 kg chestnuts

  1. Wipe the chestnuts off with a damp towel and set them on a cutting board, flat side down
  2. Grasp chestnuts firmly between your thumb and index finger and carefully make a long slice across their rounded top with a small sharp knife
  3. Pour water in a pot, add salt and mix with a spoon to make it dissolve in water, Then, pour chestnuts and let them to soften for 10 minutes
  4. Meanwhile, preheat oven to 250°C
  5. Remove the chestnuts from the water using a mesh strainer and transfer them to a baking sheet
  6. Roast for 30 minutes, until the shells begin to peel back where you cut into them
  7. Remove the chestnuts from the oven. Place them into a wet towel for 10 minutes
  8. Now comes the hard part: peeling them! You need to peel them while they are still warm. Let them cool just enough so that you can touch them, then start peeling. Be very careful not to burn your fingers!

Nutrition Facts are detailed in the table below. Data is provided per serving.

Love of a father. 
Grazie papà.

No comments:

Post a Comment