Roasted Chestnuts Two Ways Castagne Arrosto Recipes

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!

Steps:

• Preheat oven to 400F.
• Cut an X in the top of each chestnut but be very careful not to cut into the flesh.
• Place the chestnuts in a single layer on a cookie sheet and roast for 20 minutes.
• Remove from the oven and cool the nuts until you can handle them and then peel them.
• Just before serving heat the oil in a fry pan large enough to hold the nuts in a single layer.
• Stir fry until light golden brown, remove from pan and with a paper towel remove any excess oil.
• Add the apple cider/ liquer, use high heat and reduce to apprx half.
• Return Chestnuts to pan, stir to glaze, add salt& pepper.
• Serve hot.