La caldarroste Italian for Roasted Chestnuts.
Roasting chestnuts has always been a longtime tradition in my family; one of my fondest food memories is of all of us gathering ’round the table, peeling and savoring chestnuts after supper at Nana’s. Life was a bit simpler then, but I will carry on our European tradition for many years to come and hope to inspire you to do the same!
You’ll enjoy my grill or oven-roasted nuts; once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavor. -
Roasted Chestnuts
chefgeorgehirsch.com | George Hirsch Lifestyle
Preheat the grill to medium-high temperature or oven to 425 degrees F.
Clean chestnuts and dry. Use a sharp paring knife to cut a small X into the 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.
pre roasting L- raw chestnuts, R-chestnuts cut with an X
Place chestnuts in a shallow roasting pan. Roast on a grill or oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are best when eaten warm.
Tip: Roasting time of chestnuts is variable depending on freshness. Choose firm, heavy nuts, not hollow, when buying.
