The Art Of Roasting Chestnuts

Or better, the struggle.

Back in 2012, I wrote a recipe in Ami on how to properly roast chestnuts. 

Or better, looking back, that was what I thought was the ONLY way one should eat a chestnut. I was still very new here and very European and very much homesick, especially for the roasted chestnuts that are sold in the Piazza (town square). 

With the years, you have all taught me that chestnuts can be boiled, baked in the oven, and even pureed. But, I still prefer to roast them over an open flame. Somehow, that method gives me the closest flavor to the one of the roasted chestnuts that warm up your hands on a cold winter evening, on the streets of my childhood. 

And the smell…is so nostalgic. 

I will warn you though, 90% of the taste of your chestnuts depends on the quality of the fruit. The product you find in the grocery in America tends to be old, at times. When shopping, you want chestnuts that are shiny, glossy, and heavy. If you press them between your fingers and you can feel the skin snap or gap, it means that your fruit is old and dried out inside.

Start by scoring an x into each nut, using a sharp knife. You want to cut into the flesh, by about ⅛ of an inch. If you have a very hard time scoring the chestnut, then don’t bother roasting it. It means that it’s too dry already.

My method consists of roasting the chestnuts in a pan that is really meant for steaming vegetables or to be used as a sieve, like this one. 

The reason this works is because your chestnuts are roasting on an open flame, almost like on a grill. And before you ask, no, I never tried this on an electric stove, I’m not sure how that might work. 

If you don’t own such a pan, don’t worry. You can use any disposable pan, simply score some holes with the help of a pointy knife or kitchen scissors.

Once you have all your chestnuts scored with an x, place them in your pan and put them on the gas. You want a medium to low fire, and keep stirring. Yes, the outside will char and it will make a huge mess on your stovetop, but, it’s worth it. It is highly recommended to coordinate this activity with the days that your cleaning help is sure to show up. 

You want to roast these chestnuts in this slow, steady way, while stirring from time to time, for a total of 25-30 minutes.

Once ready, pour all the nuts into a towel and with the help of the towel, carefully peel the chestnuts.

Open them in half, check for worms (don’t worry, you will see them if they are there– they are white and look and move like a worm) 

And, enjoy!

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