roasted chestnuts

castagne arrosto

8 to 10 servings

This classic wintertime Italian street fare makes a delicious holiday snack (serve hot, just peel and eat). We offer two techniques for roasting, either of which can be used to roast chestnuts to eat, or for use in any stuffings, desserts and more.

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Ingredients

1½-2 pounds whole chestnuts in shell

Special equipment: chestnut knife or sharp paring knife; large heavy skillet, preferably cast-iron, with lid

Instructions

Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Place chestnuts in a large bowl and cover with cold water. Let soak for 10 minutes, then drain.

Heat a large dry skillet (preferably cast iron) over medium-low heat until hot. Add chestnuts and cook, covered, stirring every few minutes, until skins have pulled back and nuts are tender, 10 to 20 minutes. Serve hot.

Alternatively, heat oven to 425°. Spread chestnuts on a baking sheet and roast, stirring occasionally, until skins have pulled back and nuts are tender, 15 to 25 minutes. Serve hot.

December 2008