Tuesday, November 19, 2013


Tis the season for castagne! Yummy chestnuts roasted in my oven and devoured in seconds while still warm. I did try to save some for later but there was not much. They are THAT good!

What to do:

Set oven to 400 degrees. Place foil in a shallow baking pan and cut little "x's" into one side of each chestnut. Place in oven for 15 minutes and then shake them around making sure cut side is still facing up. Place inside for another 15 or so minutes. You can check to see if they're ready by carefully opening one. To do this the easy way and not burn your fingers, place chestnut inside a towel and crackle a bit to make the peeling part easier. If it removes easily from the shell, they're ready to be peeled and enjoyed. If not place in oven for a few more minutes.
Peel chestnuts when warm, much easier than once they've cooled. Eat to your heart's content or once they are cracked opened and completely cooled, put them in a sealed bag or container.


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