Here you have our simple tutorial on how to get perfectly roasted chestnuts at every single attempt. This humble and very seasonal preparation is perfect for those chilled days we usually endure during the cold season, especially when served alongside your favourite tea or infusion. We are going to use a soaking technique to get extra moist and extremely easy-to-peel final nuts, and we honestly hope you’ll find this recipe as helpful as we do. Just give it a try, and you won't be disappointed. Buon appetito!
- Place the chestnuts into a container, cover them with plenty of water, and leave them to soak for two hours.
- Once the time has elapsed, preheat the oven to 180°C (360°F), drain the nuts and discard the water.
- Score a cross onto the skin of each chestnut, making sure to not cut into the pulp. Be careful not to cut yourself during the process.
- Evenly distribute the chestnuts over a baking tray with the cuts facing up and bake them for 35 to 45 minutes, depending upon the size of the chestnuts.
- Once the time has elapsed, remove the chestnuts from the oven and let them cool down completely before devouring the entire batch.
Soaking Time: 2h
Cooking Time: 45m
Total Time: 2h 50m
Cooking Temperature: 180°C - 355°F