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Hot Roasted Chestnuts |
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Serves: 8
Print this Recipe
(Caldarroste)
Category: Fruit Desserts
St. Martin's Day, November 11, is celebrated all over Italy with hot roasted chestnuts and newly made red wine. The celebration marks not only the feast day of a beloved saint who was known for his kindness to the poor, but also the end of the growing season, the day the earth goes into repose for winter.
Roasted chestnuts are also a classic finishing touch to winter holiday meals throughout Italy. I put them in the oven to cook when we sit down to dinner, and by the time we are finished with our main course, they are ready to eat.
1 pound fresh chestnuts
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Rinse the chestnuts and pat them dry. Place the chestnuts flat-side down on a cutting board. Carefully cut an X on the top of each with the tip of a small sharp knife.
2 Place the chestnuts on a large sheet of heavy-duty aluminum foil. Fold one end over the other to enclose the chestnuts. Fold the ends over to seal. Place the package in a baking pan. Roast the chestnuts until tender when pierced with a small knife, about 45 to 60 minutes.
3 Transfer the foil package to a cooling rack. Leave the chestnuts wrapped in the foil for 10 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Hot Roasted Chestnuts comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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