Roasted Chestnuts

Chestnuts are autumnal fruits that can be used to prepare a great number of Italian recipes, from first courses to second courses, and are a good ingredient for many Italian desserts. In Italy the most famous chestnuts are that of Mugello or that of Marradi. There are many way to cook them: chestnuts roasted on a flame or on oven, chestnuts boiled with a bay leaf, glased chestnuts. Flour of chestnuts is ideal to prepare many Italian recipes such as special kinds of pasta, polenta, fritters, cakes like Castagnaccio or Montebianco, Necci a sort of piadina that you can serve with cheese, bacon or lard and many other delicous recipes. A particular kind of chestnuts are named Marroni: a bigger kind of chestnuts with a sweet taste ideal for jam, cream or cakes. Chestnuts cooked in the way presented in this recipes are good after a meal or as a snack.

INGREDIENTS (for 4 people)

300 g of Chestnuts

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

WINE: Recioto della Valpolicella (Red Wine)

PREPARATION

Clean the chestnuts with a towel.

Make a cut over the belly of them. Place the chestnuts in a large pan and start to cook on a high flame for 5 minutes then continue to cook on a low flame until the surface of the chestnuts become dark.

Peel them paying attention because they are hot. Serve warm with a good glass of red wine. This is the result:

BUON APPETITO!