The Roast Chestnuts they are one of the most popular ways to enjoy these precious autumn fruits. Traditionally cooked on the fire, in a perforated pan, and so called roasted chestnuts, they are great like at the end of the meal Sunday with the family or for one convivial dinner with friends.
Ingrediants
- 500 g of chestnuts
- water
The Roast Chestnuts are the domestic, and more modern, version of the roasted chestnuts. At one time these precious typical fruits of the autumn season they were cooked on the fire in a perforated pan (which street vendors and some families who own the fireplace still do). At home today more often they prepare in this way like at the end of the meal there Sunday with the family or during a convivial dinner among friends to accompany a good glass of red wine.
There recipe is easy: the preparation of Roast Chestnuts it does not require any particular skill, but before preparing them (especially if you have collected them in a chestnut wood) check that the shell is intact and does not have holes, because they could contain worms. Select those of the same size so that the cooking is uniform and that, in the end, they are all cooked to perfection: slightly harder and more colored on the surface and soft inside.
For this recipe prefer the larger ones. Set aside the chestnuts smaller and use them for all of them preparations in which the fruit is to be reduced in puree or finely chopped. Boiled, then chopped or mashed, chestnuts are the starting point for preparing tasty sweet and savory dishes. Chestnut marbles, chestnut jam, chestnut calzoni, chestnut, spelled and chanterelle gnocchi, chestnut and chocolate pudding are some of the many recipes you can make with this fruit.
OTHER TASTY RECIPES: Boiled chestnuts, Microwave chestnuts
How to prepare: Baked chestnuts
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Soaking time
-
2h
- Portions
-
4
How to prepare: Baked chestnuts
To prepare baked chestnuts, first check the chestnuts and select only those that are perfectly intact. Soak them for at least 2 hours in water at room temperature. In this way, once cooked, they will peel more easily. Drain them, dry them and engrave them with the blade of a sharp knife or using a special tool.
Arrange them on a baking tray and cook them in a preheated oven at 250 ° for 10 minutes, then at 220 ° for another 20 minutes or in any case until the desired degree of cooking.
Remove from the oven and let them rest for a few minutes wrapped in a clean cloth. Peel and taste the baked chestnuts as long as they are still hot.
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