Fried chestnuts in Italian

Italy is the largest producer of chestnuts in Europe, especially they grow one of the most delicious types of chestnuts in Tuscany. Previously, chestnut eaters were considered poor people, but now chestnuts have become a luxury item, especially during the winter holiday season. The chestnut season falls on the period from September to January. Traditionally, they are prepared for Thanksgiving, Christmas and New Year. Every year in autumn there are many kiosks selling paper cone-shaped packages with roasted chestnuts.

For cooking, you should choose chestnuts of large size. They should be shiny, not dull. The skin should be smooth, not wrinkled.

Some cooks claim that the best way to roast chestnuts is over hot coals on the grill or in the fireplace. But if there is no such possibility, then you can fry on a gas stove. The main thing is to choose a spacious iron pot with a perforated bottom. The flame should touch the chestnuts. If there is no special pan or gas burner, you can fry chestnuts in the oven.

1. Preheat the oven to 220 degrees.

2. Using a sufficiently sharp knife, we make a cross-shaped incision on the round side of each chestnut. This will prevent them from cracking from the effects of internal pressure when heated.

3. We spread the prepared chestnuts on a baking sheet. We send it to the oven. Fry until the skin begins to disperse in the places of incisions, and the inside of the chestnuts softens. The frying time will take about 15-20 minutes. It depends on the size of the chestnuts. The smaller ones will reach readiness faster.

4. We put the chestnuts on an old towel, wrap them up. We sit down firmly, so that a crack can be heard. We keep it like this for a couple of minutes. After peeling from the shell. The manipulation done with a towel will allow you to clean chestnuts without the slightest difficulty.

Serve chestnuts on the table delicious with a glass of wine. But this is at your discretion.

Bon appetit!