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Ingredient
Roasted Chestnuts (Oven)
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Chef :
사린린 Sa RinrinRoasted Chestnuts (Oven)
Autumn is a bummer without hot chestnuts freshly roasted outside, which we could have enjoyed if Covid wasn't around. We definitely miss the chestnuts despite we live in Italy. So, I'm bringing the tradition of chestnut roasting at home, using the oven.
Ingredient
Food ration :
4 servingsCooking time :
15-20 minutesCooking instructions
* Step 1
Preheat oven to 220°c. Clean the chestnuts from dirt. If you happen to have been gathering the chestnuts yourself, make sure to watch out for larvae. This can be seen from a hole on the chestnut shell.
* Step 2
Make a cross-shaped cut on each chestnut, like in this picture. It's okay if you mistakenly cut too deep.
* Step 3
Lay them on an oven grill, with cut sides on top. Bake for 15 minutes. Add more minutes (up to 20 minutes max) depending on the size of the chestnuts.
* Step 4
The shells must have split open at this point. You could attempt cracking them while they're still hot, in a towel or allow them to cool on the grill.
* Step 5
When removing the shells, strip off the thin, papery layer in between the shell and the nut meat too.
Note: if there is a photo you can click to enlarge it
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