Ciao, welcome back to my blog!
Autumn is in full swing right now, and one of the best treats of the season is roasted chestnuts, at least where I come from.
Today I am going to show you how to roast chestnuts in a cast iron grill pan!
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I absolutely love them: they are a staple in Italian cuisine and I used to enjoy them with my family as an after-dinner during the coldest autumn evenings.
Chestnuts are excellent sources of vitamins and minerals (such as manganese, molybdenum, copper and magnesium) and they have numerous health benefits.
To know more about nutritional benefits for chestnuts check this link:
The best part is that they are delicious and super versatile as they can be consumed in several ways:
boiled chestnuts, pan-roasted chestnuts, roasted chestnuts in the oven, roasted chestnuts on the fire and many more. They can also be used to make mouthwatering jams and the chestnuts flour to make delicious cakes.
In this recipe, I will show you how to roast chestnuts directly on the stove using a cast iron pan.
It is the best way to roast chestnuts at home thanks to the high heat conveyed by the cast iron grill pan, which will roast them to perfection.
They will turn up very close to the fire-roasted chestnuts, which in my opinion is the best way to cook chestnuts as it enhances their texture and amazing flavour.
The best cast iron pan: Le Creuset
The quality of the chestnuts is vital: the best variety to roast is called "Marroni". which are much bigger and of a lighter shade of brown.
For more recipes with chestnuts check this post:
Roasted chestnuts recipe
Ingredients for 2:
250gr Marroni Chestnuts
1 tbsp of sea salt
Half a glass of good quality red wine
A cast-iron pan is required
The procedure is very simple: with a sharp knife make a vertical incision on the chestnut in order to facilitate the cooking.
In the meantime, warm up the cast iron pan on the stove on high heat
When the pan is hot (usually it takes around 5 minutes), place the chestnuts on it and let it roast on one side for 10-15 minutes, then turn them on the other with the help of a fork, until all the sides are evenly roasted.
Be careful not to burn your fingers and always use an oven glove as the heat from the pan is scorching.
When they are fully roasted, place the cooked chestnuts an old tea towel in a ceramic bowl.
Sprinkle with the salt and then add the red wine: the alcohol will steam away in a second.
Wrap the towel around the hot chestnuts and let them rest in the warmth for 15 minutes while the alcohol evaporates.
Peeling chestnuts can be tricky if you don't follow this method as the skin will not come off easily.
When they are ready, they should still be warm but you can actually handle them easily and the skin should come off immediately.
Enjoy your roasted chestnuts with a glass of rich red wine instead of dessert!
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