Beloved,
I wish above all things that thou mayest ...be in health...
3 John 1:2
"Italy is Europe's biggest producer of chestnuts, and a particularly
prized kind is grown in the Mugello region of Tuscany. Though they suffered a reputation as a "poor man's food" in the past, chestnuts have become somewhat of a luxury item during the winter holiday season.
Chestnuts are in season roughly from September to January and are particularly popular around the holidays between Thanksgiving, Christmas, and New Years.
In recent years, their excellent nutritional profile has also sparked a resurgence of interest.
Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency.
1- Preheat the oven to 425 F.
2- Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut, to keep them from exploding from internal pressure when heated.
3- Arrange them on either a baking rack or a baking sheet.
4- Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened.
5- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard—they should crackle—and let them sit for a few minutes.
6- Then peel the chestnuts and eat!" SpruceEats
I wish above all things that thou mayest ...be in health...
3 John 1:2
"Italy is Europe's biggest producer of chestnuts, and a particularly
In recent years, their excellent nutritional profile has also sparked a resurgence of interest.
Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency.
1- Preheat the oven to 425 F.
2- Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut, to keep them from exploding from internal pressure when heated.
3- Arrange them on either a baking rack or a baking sheet.
4- Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened.
5- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard—they should crackle—and let them sit for a few minutes.
6- Then peel the chestnuts and eat!" SpruceEats