Roasted Chestnuts | Castagne al Forno Caldarroste | How to roasted chestnuts | Roasting Chestnuts

Give the chestnuts a quick rinse in water.

Using a sharp knife, create a cross slit on top of each chestnut.

Move the chestnuts to a baking tray filled with water.

Add approximately half a cup of white wine to the chestnuts in the tray.

After an hour, prepare to roast half of the chestnuts in the oven at 400°F.

Remove the water from the chestnuts before placing them in the oven.

Place the remaining half of the chestnuts in a special frying pan with holes over a low flame.

Watch the chestnuts while they cook; do not leave them unattended.

After about 20 minutes, shake the frying pan to ensure even cooking.

Once cooked, place the chestnuts in a kitchen towel and cover them for 5-6 minutes to allow them to steam.

After 30 minutes, check the roasted chestnuts from the oven and place them in a kitchen towel to steam as well.

Open a chestnut to show how easily the skin comes off after steaming.

Taste the chestnuts and describe their flavor, mentioning the preference for chestnuts roasted over an open flame.

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