Caldarroste or Salted chestnuts
Roasted chestnuts are buttery and soft. The salt protects chestnuts from burning and it keeps them nice and moist. We generally finish our meal with chestnuts especially during a cold winter night during our family dinners around the table.
Chestnuts contain a significant amount of vitamin C and no cholesterol! I needed that piece of news!
This recipe is quick and easy and I don’t need to boil the chestnuts.
A sailor’s wife had chestnuts in her lap (Macbeth, Act 1, Scene 3)
” great round, pot-bellied baskets of chestnuts, shaped like the waist coats of jolly old gentlemen.” (Charles Dickens, A Christmas Carol)
Make sure you choose firm chestnuts.
- 500 gr chestnuts.
- Slit the skin prior to cooking.
- Soak chestnuts in cold water for a couple of hours to soften the skin.
- Dry.
- Cover a pan with rock salt and place the chestnuts on top.
- Cooking time: 25 minutes on low heat on gas stove, but depending on size it could take a bit more time.Turn them every five minutes.
- Let them rest embraced in a cloth before eating/serving.
- Peel chestnuts when they are still warm.
