Memorable Rome moments. Hey- I smell roasted nuts. I think we should get some. Where is that aroma coming from? 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 might be getting my business. I hurdle a slew of battery operated toy dogs and 'authentic fake' Prada Bags and approach the tidiest chestnut vendor operation 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.
Roasting Chestnuts Recipe
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.