Pan-Roasted Chestnuts
A Family Custom: Roasted Chestnuts to Finish the Feast: I love to prepare hot roasted chestnuts for the family after a big autumn meal, as a special treat of the season. While everyone’s talking and drinking coffee at the table, the chestnuts “roast” in a big skillet right on the stovetop. When they’re done—it takes bout 20 minutes—I pile the chestnuts on a big platter and serve them with grappa we make at our Bastianich vineyard in Friuli.
Ingredients
Preparation
Here’s my pan-roasting method
Step 1
For a dozen or more guests—a typical Sunday gathering for us—I use my 14-inch skillet, to prepare 3 to 4 pounds of chestnuts. Use a smaller pan if you wish, but don’t cook more chestnuts than will fit in the skillet in a single layer.
Step 2
With a sharp paring knife, cut a short slit—an inch or less—in the shell of each nut. (You can cut anywhere, but the flat side of the shell is easiest, or the chestnuts explode.) Put them all in the skillet, pour in 1/2 cup or so of water, cover the pan tightly, and set it over high heat.
Step 3
Let the water boil away, steaming the chestnuts until the shells have started to peel open at the slits, usually in 3 to 4 minutes. Check the pan before the water evaporates completely: if the shells are still closed tightly, add a bit more water and continue steaming until they begin to open.
Step 4
Turn down the heat to low, and let the chestnuts roast, still covered, in the dry pan, for about 15 minutes. But don’t go away and get lost in after-dinner conversation! You must shake the covered pan every minute or two: hold down the cover, and give the skillet handle a few strong jerks to roll all the chestnuts around. This is essential for even cooking and to prevent burning. Continue to roast until the shells are toasted and the nut meat is tender—peel one to taste and check. Serve hot.
