Chestnuts are a traditional fruit of the holidays in many cultures and have an enveloping and delicious flavor, unsurpassed on winter days! You can roast them in the oven, on an open fire or in a pan. Choose the option you prefer and enjoy this delight during the upcoming holidays.
Ingrediants
In the oven
- 500 g of chestnuts
- Boiling water
On fire
500 g of chestnuts
In the pan
- 500 g of chestnuts
- Boiling water
Steps
Method 1 of 3: In the Oven
Step 1. Bring the oven to 200 ° C
Turn it on before you start preparing the chestnuts and let it heat for about 15 minutes so that it reaches the temperature needed to roast them.
Alternatively, you can make the chestnuts, put them in the refrigerator and turn on the oven when you are ready to cook and eat them
Step 2. Make an "X" -shaped incision on the chestnut peel
Use a small sharp knife and make the cut on the rounded part. Make sure the blade goes through the peel and sinks into the chestnut pulp.
This operation is important to prevent chestnuts from bursting and to ensure uniform cooking
Step 3. Soak the chestnuts in boiling water for one minute
Transfer them to a large bowl and cover them with boiling water. Leave them to soak for a minute and then drain them from the water by pouring them into a colander.
You may notice that the peel around the incision has raised slightly, this is a normal effect of soaking in water
Step 4. Spread the chestnuts on a tin lined pan, with the "X" engraving facing up
Instead of wrapping the edges of the foil around the pan, direct them towards the center to create a sort of open foil. Looking from above you must be able to see the chestnuts.
This kind of foil will ensure a more uniform cooking
Step 5. Cook the chestnuts in the oven for 15-18 minutes
Set a quarter of an hour on the kitchen timer; when it rings, check if they are ready. If the peel around the incision has started to roll back, it means they are cooked. Also check that they have turned a darker color than when you put them in the oven.
- Let the chestnuts cook for 18 minutes if you want to be sure they are cooked to perfection.
- Do not let them cook more than 18 minutes, otherwise the pulp could burn.
Step 6. Let them cool for 5 minutes before peeling them
Prepare a trivet and use pot holders or gloves so you don't get burned when you take the pan out of the oven. After 5 minutes, peel the chestnuts starting from the incision.
- Do not wait more than 5 minutes to start peeling the chestnuts, otherwise you may struggle to separate the pulp from the shell.
- Store cooked and peeled chestnuts in the refrigerator. Transfer them to an airtight container and eat them within 4 days.
How To Flavor Roasted Chestnuts
With butter: melt 120 g of butter and then add salt and black pepper to taste before pouring it over the peeled chestnuts.
With herbs and spices: melt 60 g of butter and then add salt, powdered rosemary and nutmeg before pouring it over the peeled chestnuts.
With sugar: sprinkle with 110 g of sugar and a tablespoon of cinnamon.
Method 2 of 3: On the Fire
Step 1. Light the fire in the fireplace or barbecue
A small fire is enough to cook the chestnuts, but there must be flames and a grill positioned just above. Put the wood in the fireplace or barbecue and light the fire. You can use smaller twigs or newspaper to start the flames.
You may also need a little lighter fluid to keep the flames alive and give the wood time to ignite
Step 2. Wash the chestnuts and make an "X" -shaped incision on the peel
First rinse them under warm running water for a minute to get rid of the dirt, then take a small sharp knife and make an X-shaped cut on the rounded side. Make sure the blade goes through the peel and sinks into the pulp of the chestnuts.
This operation is important to prevent chestnuts from bursting and to ensure uniform cooking
Step 3. Spread the chestnuts on a sheet of aluminum foil or in a sturdy metal pan
Tear off a long sheet of foil and make small holes or use a cast iron skillet or a typical pan with holes for chestnuts that you can put on the fire. Arrange the chestnuts so that the incision is facing up and make sure they don't overlap each other.
If you want to use tinfoil, you need to prick it first. You can use the tip of a skewer or knife to make many small holes 3-5 cm apart
Step 4. Cook the chestnuts on the stove for 20-30 minutes
Let them roast until the skin has turned black. This should take about 20-30 minutes, depending on the heat. Place the pan or aluminum foil on a wire rack and place it just above the fire. The flames must lick the bottom and sides. Do not lose sight of the chestnuts while they are cooking to notice when they are ready.
Try to keep the heat constant and contain the flames so as not to burn the chestnuts
Step 5. Let the chestnuts cool for 5 minutes before peeling them
When the peel is black, remove them from the heat and wait a few minutes before starting to peel them. Remove the skin with your fingers starting from the incision you made with the knife before cooking them.
- Prepare a trivet and put on a pair of fireproof barbecue gloves to remove the pan or foil from the heat.
- You can store cooked and peeled chestnuts in the refrigerator. Transfer them to an airtight container and eat them within 4 days.
Method 3 of 3: Pan-fried
Step 1. Make an "X" -shaped incision on the chestnut peel
Use a small sharp knife and make the cut on the rounded part. Make sure the blade goes through the peel and sinks into the chestnut pulp.
This operation is important to prevent chestnuts from bursting and to ensure uniform cooking
Step 2. Soak the chestnuts in boiling water for one minute
Transfer them to a large bowl and cover them with boiling water. Make sure they are completely submerged and leave them to soak for a minute, then drain them by pouring them into a colander.
Use pot holders or put on oven mitts when it's time to drain the chestnuts as the bowl has become hot
Step 3. Cook the chestnuts over high heat in a cast iron skillet for 15 minutes
Turn on the stove and start heating the pan, after a few seconds add the chestnuts, taking care to arrange them in a single layer. Let them cook for a quarter of an hour, stirring them every 2-3 minutes to prevent them from burning.
If the pan is not large enough to hold all the chestnuts in one layer, cook them twice or more
Step 4. Wrap the chestnuts with a kitchen towel and let them cool for 10 minutes
When they are cooked, spread the cloth on the countertop next to the stove and pour them into it. Bring the four corners of the tea towel together to form a bundle and let the covered chestnuts cool for 10 minutes.
Alternatively, you can remove the pan from the heat, cover it with a lid, and let the covered chestnuts cool for 10 minutes
Step 5. Peel the chestnuts after 10 minutes
When they have cooled, start peeling them with your fingers, starting from where the peel has risen around the incision. Peel them all even if you don't intend to eat them right away.
- Do not wait more than 5 minutes to start peeling the chestnuts, otherwise you may find it harder than necessary to separate the pulp from the shell. It is best to peel them when they are still warm.
- You can store cooked and peeled chestnuts in the refrigerator. Transfer them to an airtight container and eat them within 4 days.
