ROASTED CHESTNUTS
Easy, oven-roasted chestnuts in Italian style
Provided by Veera Rusanen
Categories Dessert
Time 2h40m
Number Of Ingredients 1
Steps:
- Rinse the chestnuts.
- Half fill a medium bowl with water.
- Take one chestnut at a time on a cutting board. Place them on the board the flat side down, hold firmly between your fingers, and with a sharp paring knife, cut a long slit from side to side.
- Put the cut chestnuts into the water bowl. Let them soak at least for an hour.
- Once the chestnuts has soaked enough, preheat the oven to 350 F / 180 C.
- Drain the soaked chestnuts and dry them with a kitchen towel.
- Line an oven tray with non-stick baking paper.
- Arrange the chestnuts on the tray the cut side up. The nuts have to fit on the pan in one layer.
- Roast the nuts for about 25 minutes.
Nutrition Facts : Calories 196 kcal, Carbohydrate 44.17 g, Protein 1.63 g, Fat 1.25 g, SaturatedFat 0.24 g, Sodium 2 mg, UnsaturatedFat 0.92 g, ServingSize 1 serving
DRUNKEN CHESTNUTS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a large mixing bowl add the roasted chestnuts, sugar, and rum. Carefully, light the content with a match to flambe the ingredients. Stir continuously to dissolve the sugar. Continue to stir until the rum has reduced to a thick syrup or is caramelized and the flame has died off.
- To make Roasted Chestnuts: Using a sharp paring knife, make a slit on the rounded side of each chestnut. Place the chestnuts on a perforated pan and roast over a fire for 10 to 15 minutes. Alternatively cook in a preheated oven at 400 degrees F for 15 to 20 minutes. Peel the charred shell and serve.
Nutrition Facts : Calories 228, Fat 1 grams, Sodium 1 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
ROASTED CHESTNUTS WITH RED WINE
Castagne al vino are a delightful reminder from Maremma that the simple pleasures of rustic life are truly irreplaceable. Roast some chestnuts, and while they are still hot, wrap them in a wine-soaked cloth . . . wait a few minutes . . . then peel and enjoy them with a glass of wine. The question is: red or white wine? The maremmani enjoy, as I do, red wine, a good Morellino. But white wine is also delicious.
Yield serves 6
Number Of Ingredients 2
Steps:
- First pan-roast the chestnuts. Cut a short slit or cross in the shell of each chestnut, and scatter them all in a heavy skillet, one that has a good cover and is big enough for the nuts to roll around in one layer. Pour in a cup of water, cover the pan, turn the flame on high, and cook for 5 minutes or more, shaking the pan frequently, until all the water is evaporated. Check whether the shells have started to peel open; if they haven't, add more water and steam a bit longer.
- Next lower the heat and slowly roast the chestnuts in the dry pan, with the cover still on, for 15 to 20 minutes. Shake the pan every minute or two so the nuts roll around and don't burn. When the shells are toasted and the nut meats are tender, turn off the heat and douse with half the wine.
- Meanwhile, put a clean absorbent cloth (like an old table napkin) in a wide, shallow bowl or baking dish. Dump the chestnuts into the towel and drizzle with the remaining wine. Cover the chestnuts with the wet cloth while they're still hot. Let the chestnuts absorb the wine for about 10 to 15 minutes before peeling and devouring them!
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
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