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Roasted chestnuts

Ciao, welcome back to my blog!

Autumn is in full swing right now, and one of the best treat of the season is roasted chestnuts.

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.

They are also excellent sources of vitamins and minerals (such as manganese, molybdenum, cooper and magnesium) and they have numerous health benefits.

The best part id that they are delicious and super versatile as they can be consumed in several ways such as boiled, used to make mouthwatering jams and in the form of flour to make cakes.

Today I am sharing with you how to roast them quickly with a cast iron pan.

Thanks to the high heat, they roast to perfection and they are very close to the open fire cooking method, which in my opinion is the best as it enhances the texture and the amazing flavour of the chestnuts.

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.


Ingredients for 2:

250gr Marroni Chestnuts

1 tbs of sea salt

Half 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.

Before
After

When they are fully roasted, place an old tea towel in a ceramic bowl and put the hot chestnuts in it.

Sprinkle with the salt and then add the red wine: the alcohol will steam away in a second.

Close the towel and let the chestnuts rest in the warmth for 15 minutes.


When they are ready, they should still be warm but you can actually handle them easily and the skin should come off immediately.

Enjoy with a glass of rich red wine instead of dessert!