There is a smell that more than any other announces the arrival of autumn and immediately warms the atmosphere, and it is undoubtedly that of roasted chestnuts!!
Here in Rome, especially in the downtown streets, you can smell it all year round thanks to vendors at every corner of the tourist streets who, with their braziers, enchant passersby with the irresistible aroma of roasted chestnuts.
But it’s only when the days get shorter and the temperatures drop that their perfume captivates me, and that small paper cone with steaming chestnuts really tempts me.
But since that small paper cone costs an arm and a leg 😅, I prefer to prepare roasted chestnuts at home by myself, where I can simultaneously sip a good glass of red wine.
They are very easy to prepare, but for a good result, you should equip yourself with the appropriate perforated pan and adopt a few other small tricks
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs chestnuts
- to taste salt
- to taste water
Tools
- 1 Pan for chestnuts
- 1 Knife for chestnuts
- 1 Bowl
- 1 Towel clean
Steps
Preparing roasted chestnuts is really simple, although you need to pay attention to the various steps to achieve a good result. Let’s see together what the steps are.
First, wash the chestnuts under running water, then with a sharp knife or the appropriate chestnut cutter, make a cross incision on the rounded part of each chestnut, being careful to cut only the shell without touching the pulp.
Then transfer the chestnuts to a bowl, cover them with room temperature water along with the salt, which, as it dissolves, will season the chestnuts. Leave to soak for 1-2 hours.
After the soaking time, drain the chestnuts and dry them well with a clean towel, then arrange the chestnuts in a single layer inside the perforated pan.
Place the pan with the chestnuts on the stove over moderate flame, using a flame spreader to better distribute the heat.
Cook the roasted chestnuts for about 20-30 minutes, stirring and turning the pan continuously to ensure even cooking and avoid burning. The chestnuts will be ready when the shell looks charred and curled at the cut.
Before serving, put the roasted chestnuts in a clean towel and let them sit wrapped for 10-15 minutes, so that the steam that develops will make them much easier to peel.
Serve the roasted chestnuts warm and accompany them with a good glass of red wine 😉.
Notes
You can also cook the roasted chestnuts in the oven at 356°F for 25-30 minutes or in an air fryer at 320°F for 15-20 minutes.
You can also cook the roasted chestnuts in the oven at 356°F for 25-30 minutes or in an air fryer at 320°F for 15-20 minutes.
