COVID19 Update – March 23
Chestnuts are found throughout Italy, and have been a staple of our cuisine for thousands of years. Mentioned in writings from Homer and Pliny, they were cultivated throughout the region by the Middle Ages, especially in the mountainous areas where they are one of the few crops that can grow on steep slopes, as well as produce during colder winter months. In some of the more mountainous areas, the economy revolved around the chestnut, as people gathered them in the fall, and worked throughout the winter to sort, dry and sell them.
When purchasing chestnuts, look for shiny, healthy nuts without any discoloration. They should also be firm and solid, without much give between the shell and the flesh. In the markets and homes in Italy, you can still find chestnut roasters, essentially iron pans with holes, with a long handle. The nuts would be placed in the pan, sprinkled with a bit of water, and roasted over a fire. I don’t have any special equipment for roasting chestnuts, all you really need is a sheet pan and a hot oven.
To roast chestnuts, preheat your oven to 450°. With a small sharp knife, cut an “X” into the flatter side of each nut. Place the nuts on the sheet pan and roast for about 15-25 minutes, depending upon the size of the nuts. They are done when the skins around the “X” have pulled back, and the nut meat inside is fork-tender, but still firm. Peel when still warm, and enjoy as the Italians might, sprinkled with some red wine, with a glass for yourself.
Italian chestnuts peel easily after roasting and have that traditional European flavor unlike inferior tasting chestnuts from other parts of the world. Available in store now.
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