2006-11-05 20:57:01 · 8 answers · asked by Pauline C 1 in Food & Drink ➔ Cooking & Recipes
Go to Cheriano in the mountains behind San Remo in Liguria, mid October. Those guys will really show you how its done by the half-tonne. Ciao
2006-11-05 22:17:18 · answer #1 · answered by Espacer 3 · 0⤊ 0⤋
title: roasted chestnuts
categories: appetizer
servings: 24
24 chestnuts
olive oil
2 t water
preheat oven to 425 degrees
cut a cross in the flat side of each chestnut
place in a casserole
add a couple teaspoons oil and swirl pan to coat evenly
add water and cover tightly
roast @ 425 degrees for 25-30 minutes, until tender
serve hot
Roasted Chestnuts
Recipe By : Silver Palate - Purees - page 196
Serving Size : 1 Preparation Time :0:00
Categories : Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chestnuts
1. Preheat oven to 400 degrees.
2. Cut 2 slashes in the flat side of each chestnut
3. Arrange nuts in a single layer on a baking sheet and bake for 4 or 5 minutes
, turning once.
4. Peel with the help of a small sharp knife, and eat.
5. Traditionally, eat chestnuts while still very hot; you should burn your fin
gers just a bit if the chestnuts are to taste their best.
- - - - - - - - - - - - - - - - - -
NOTES : If you have never roasted chestnuts, take a lesson from the street vend
ors of Paris and New York, who know that crowds will gather whenever the vendor
s begin to sell their wares. Toasted over an open fire, chestnuts are absolute
ly delicious. In the kitchen, you'll be pleased with the way their sweet nutty
flavor enhances a menu.
2006-11-06 05:44:12 · answer #2 · answered by Anonymous · 1⤊ 0⤋
To prepare the chestnuts, first rinse them and pat them dry, then cut an x on the flat side of each chestnut with a sharp knife. Make the cut shallow, but make sure you make it through the tough outer shell of the nut.
2006-11-06 05:09:59 · answer #3 · answered by Debbie 2 · 0⤊ 0⤋
Wash them and with a sharp knife make an "X" cut through the shell to prevent exploding from interior steam buildup during roasting either in the oven or over an open fire/grill.
2006-11-07 13:48:30 · answer #4 · answered by COACH 5 · 0⤊ 0⤋
Pierce all the shells except one, put them in the oven to roast and when the one which hasn't been pierced explodes the rest are ready
2006-11-06 05:54:32 · answer #5 · answered by fw 3 · 1⤊ 0⤋
as already answered, but make sure they are sweet chestnuts, not horse chestnuts.
2006-11-06 05:04:30 · answer #6 · answered by tommo 2 · 0⤊ 0⤋
You make two cuts in them (like a cross shape) and then stick them in the oven.
2006-11-06 05:05:11 · answer #7 · answered by Ragazza 2 · 0⤊ 0⤋
wash them and then just score the skin.
what i try to do is run a knifearond the circumferance that way it pops off in two halfs.
2006-11-06 05:01:25 · answer #8 · answered by Anonymous · 0⤊ 0⤋