“Chestnuts roasting on an open fire . .” how romantic is that..
This is one of the best rewards autumn can bring us: that precious sweet little nut. Yes, precious because chestnuts have much less fat and calories than most nuts and they are classified as a carbohydrate. They are also very nutritious and moreish.
I am going to make this simple: this is how we enjoy this super-tasty nut. My sister has certainly had a fruitful foraging expedition: these chestnuts have been found in the Slovenian mountains near the Italian border.
Chestnuts are delicious roasted in a pan (but you can do them in the oven if you prefer).
To start with, you need to make an incision on the flat side of the chestnut with the tip of the knife.
Then roast them in a pan (special chestnuts pans have holes on them) for about 30 minutes until they cook through. They should be crunchy and of a dark burnt colour and the shell should come off easily.
And finally get yourself a glass of wine and start peeling… the more messy the better.. that’s part of the fun too!
Take a look at “Vida’s chestnuts cake” I posted some time ago, a wonderful cake which combines chocolate with chestnuts.