When the weather turns cold in Rome, chestnut vendors suddenly appear on every corner and the smell of roasting nuts wafts through the town. And nothing warms heart and body on a chilly day like clutching a paper cone filled with warm chestnuts (even if you’ve paid a small fortune for them!).
But how can you enjoy this winter treat if you’re not in the Eterna? Roast your own chestnuts in one of the following ways:
Roasting Chestnuts in an Oven
Preheat the oven to 425 degrees F.
Clean off chestnuts.
Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape. (This keeps them from exploding as they’re heated!)
Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.
Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.
Peel the nuts when they are cool enough to handle, and enjoy.
Roasting Chestnuts over a Fire
Choose a utensil that has a long handle such as a frying pan.
Clean dirt off of chestnuts.
Cut an X into the shell of each chestnut with a paring knife to avoid a buildup of steam inside the nuts.
Place chestnuts in pan and cover.
Roast over the coals of an open hearth for 15 to 25 minutes or until the chestnuts are tender and the shells are beginning to open.
Peel chestnuts when they are cool enough to handle and serve with salt if desired.
