Roasted chestnuts, the recipe to prepare them in a pan
With a perforated pan and without.
Soft, golden, and tasty.
Today I’ll reveal roasted chestnuts, the recipe to prepare them perfectly in a pan, with all the secrets to have soft, beautifully golden, and tasty chestnuts like those bought on the street.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs chestnuts
- a handful of fine salt
Tools
- 1 Pan
- 1 Iron Pan
- 1 Lid
- 1 Knife
Steps
About 2 hours before, rinse the chestnuts under running water and with a sharp knife, make an incision on each chestnut about 1 inch deep, reaching the flesh (be careful with this step, the cut should reach the flesh, otherwise they may explode during cooking).
Place water in a bowl and dissolve a good handful of fine salt in it, then add the chestnuts and more water to cover them by 1 inch, leaving the chestnuts in the water for at least 2-3 hours, I sometimes leave them longer if I have time.
After the time has passed, drain the chestnuts from the water and dry them with a cloth.
On high heat, heat a large pan that can hold them in a single layer, or the specific perforated pan for cooking chestnuts. Once the pan is very hot lower the heat to medium, add the dried chestnuts to the pan, cover with a lid, and start cooking for 10 minutes, shaking the pan often.
After 10 minutes, remove the lid and finish cooking the chestnuts, shaking the pan even more frequently during the remaining 15 minutes of cooking (make sure to turn them often by shaking the pan to cook them evenly and avoid burning them).
After the cooking time, taste a chestnut to check its doneness, if they are cooked, remove them from the heat and wrap them in a slightly damp cloth for a couple of minutes.
Serve immediately, they will peel easily and be very tasty.
Roasted chestnuts, the recipe to prepare them in a pan, are ready to be enjoyed… Enjoy your meal!
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