Italian Appetisers Recipes

ROASTED CHESTNUTS WITH SALT: A CLASSIC ITALIAN WINTER DELIGHT

Salt chestnuts are an alternative to other ways of cooking chestnuts at home.

Cooking with coarse salt, done in a pan, is reminiscent of the roasted chestnuts we buy on the street since the coarse salt acts as a charcoal.


This is a practical and effective method to have roasted chestnuts and make little smoke.

Chestnuts are a typical autumn fruit and can be cooked in various ways such as microwaved, baked, boiled or roasted.

 

 

 

You will need:

  • An old frying pan with high sides and lid
  • 1 Kg of coarse salt
  • Chestnuts to roast

 

DIRECTIONS:

Take the old pan with high sides and pour in all the kilo of coarse salt, leveling the surface.

Take the chestnuts and make the so-called “notch” which consists of a horizontal cut on the fruit, with a sharp knife, in order to get to the pulp. This will prevent the chestnuts from bursting during cooking.

Place the chestnuts on the salt covering the whole surface evenly. Cover the pan with the lid and place it on the stove and turn on the gas.

The heat of the flame heats up the salt, creating a “burning coal” effect and generating very high temperatures that cook the chestnuts in a short time.

Only one thing is recommended: turn the chestnuts often, otherwise the high temperatures generated by the heated salt tend to burn them.

At the end of the cooking process the chestnuts are easily hollowed out and have the same soft taste as traditional roasted chestnuts.

At this point, remove the chestnuts from the salt one by one and wrap them, as the old chestnut seller did, in a slightly damp natural cloth, in this way you will keep them warm and fragrant until it is time to serve them at the table.

Turn off the gas and let the pan and the salt cool slowly, then cover with the lid and store everything in a dry place, so as to reuse it for another tasty roast of “roasted chestnuts with coarse salt” (the salt, unlike the coals, is not consumed).

 

The recipe

Eating chestnuts at this time of year is one of the most delicious things, have you ever tried chestnuts with coarse salt, cooked in a pan on a base of coarse salt?

It is the treat of the moment and we explain the recipe, how to cook the chestnuts perfectly and quickly.

They will be crumbly and easy to peel when we serve them on the table.

The salt creates a burning charcoal effect and generates very high temperatures. The chestnuts cook so quickly and then the salt can be used other times in the same pan because it does not wear out.

Eating chestnuts in this period is one of the most delicious things, have you ever tried chestnuts with coarse salt, cooked in a pan on a base of coarse salt?

It is the treat of the moment and we explain the recipe, how to cook the chestnuts perfectly and quickly.

They’ll be crumbly and easy to peel when we serve them at the table.

The salt creates a burning charcoal effect and generates very high temperatures.

The chestnuts cook in this way in a short time and then the salt can be used other times in the same pan because it does not wear out.

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