Chestnuts cooked in a perforated pan are our favorite; they are full of flavor and, following my tips, will be perfect and will have nothing to envy from the roasted chestnuts bought at the greengrocer. It’s important to make a cut on the chestnut shell otherwise they will burst during cooking. Another small trick for cooking roasted chestnuts in a pan and not making the stovetop too messy is to line it with aluminum foil, so the small burnt pieces that fall through the holes of the pan will land on the foil and then you can simply gather and throw it away without becoming too crazy when cleaning. I also recommend trying MICROWAVE CHESTNUTS, OVEN-ROASTED CHESTNUTS, Pasta with chestnuts and mushrooms, MOUNTAIN SOUP. Now let’s see how to prepare chestnuts cooked in a perforated pan and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to prepare chestnuts cooked in a perforated pan
- 18 oz chestnuts (or marroni)
- as needed water
Tools
- 1 perforated pan
- chestnut cutter
How to prepare chestnuts cooked in a perforated pan
Let’s start preparing chestnuts cooked in a perforated pan. With a small knife or a chestnut cutter make a cut on the shell, then place them in a bowl and cover with water; leave to soak for at least 1 hour.
Line the stovetop with aluminum foil, leaving only the hole where the gas flame comes out the largest.
Drain the chestnuts, place the perforated pan on the heat and add some chestnuts. Be careful to cook them in small batches and turn them occasionally to obtain even cooking.
Wet a kitchen towel, wring it out well and place it in a bowl. Pour the just-cooked roasted chestnuts into the bowl and close it well so they remain warm and moist; this way they will peel very easily.
Continue cooking the remaining chestnuts and, as they are done, transfer them into the bowl.
Leave them warm for 2-3 minutes and then enjoy the chestnuts cooked in a perforated pan while still hot.
How to store Chestnuts cooked in a perforated pan
If you do not eat them all, I recommend peeling them because once cooled you will have a lot of trouble removing the shell.
