Italian for Roasted Chestnuts.
When in Rome during late fall there are a few must to-dos. Sure, it helps to have family as I do but, I have a list. Must haves; artichokes, lamb, and some great carbonara. Heads-up, there's the perfect walk along treat this time of year. I can smell roasted chestnuts blocks away. I turn the corner coming out of the Vatican and see chestnut vendors with their portable roasters everywhere, at the ready. I scope out the chestnut scene and feel-out who has the perfect roast going on. I use my food radar, (which by the way I am never really wrong) and approach the tidiest chestnut vendor on the corner to place my order. A few Euros later with parchment wrapped warm chestnuts in hand, we stroll through the streets of Rome with the perfect snack.
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Preheat the oven to 425 degrees.
Clean chestnuts and dry. Use a sharp paring knife to cut a small X into flat pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.
Place chestnuts in a shallow roasting pan. Roast in oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are enjoyed at their best when warm.
Tip: Roasting time is variable depending on freshness. Choose firm heavy, not hollow when buying.