Roasting
Chestnuts
The best way to roast chestnuts is over the coals,
but if that's not practical generally roasting them over a gas burner, in a
Chestnut Pan. This is a special iron pan that has many holes punched through it
to allow the flames to touch the chestnuts.
Preparing Chestnuts
Make a cut across the round side of each chestnut to
keep them from exploding. Arrange in Chestnut Pan and sprinkle with a little
water. Cover, and set the pan over a medium flame. Shake pan frequently and
continue roasting until the skins are blackened and have pulled back from the
cuts and the nutmeats have softened. This should take 10-15 minutes. Charring
means you didn’t shake the pan enough.
Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast
at 425 degree F (210 C) until tender, about 20 minutes. Insert fork through cut
in shell to test tenderness.
Remove the nuts from the oven, make a mound of them in an old towel, wrap them
up, squeeze them hard to crush the skins-- they should crackle -- and let them
sit wrapped for a few minutes.
Open a bottle of Vino Novello (or Beaujolais Nouveau), open the towel, pour
yourself a glass, peel the skin off the first chestnut, and enjoy.
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Chestnut Pan and Splitters
Available at Vincenzo’s for $16.99.
CHESTNUT TIPS
• Hot chestnuts peel easier than cold ones.
• Cover the chestnuts with a towel to keep them warm while serving.
• Try a little salt on your chestnuts.
• If the inner skins do not come off easily, the chestnut is either undercooked
or overcooked.
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Nutrition Facts :
nutrition. As opposed to most other nuts, chestnuts have a high water content
and very little oil, thus making them virtually fat free. They are high in
complex carbohydrates, contain high quality protein comparable to eggs, are
gluten free & cholesterol free. Nutritionally, they are similar to brown
rice and have been described as a grain that grows on a tree. Interestingly
enough, they have as much ascorbic acid as an equal weight of lemons. Chestnuts
can be used in soups, polenta, stuffing, pastry and liquores.
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