Baked chestnuts a tasty alternative – Italian Cuisine

Baked chestnuts a tasty alternative


Baking chestnuts in the oven is an alternative method to cooking in a pan. Here are some tips for those who want to taste chestnuts at home

These beautiful days autumnal they are fantastic for picking up chestnuts in the woods. Then when you go home you rightly materialize the desire to eat them and so smoking chestnuts start to blend in the head, but you don't have the perforated pan to cook them. No problem: 30 minutes of patience will be enough oven.

Roast Chestnuts

Talk about roasted chestnuts and immediately think of the warmth of the fireplace and a glass of good wine. In short, because it is truly autumn, it is a must to taste hot chestnuts on the street, at festivals or at home. But often at home we don't have the perforated pan to prepare them. But there is an alternative cooking method. How to cook Roast Chestnuts? It is essential to establish the cooking minutes based on the size of fruits. The times, with a good oven, at a temperature of at least 220 °, vary between 20 and 35 minutes. Of course, as for roasted chestnuts, baked chestnuts should be eaten hot in order not to lose the fragrance and above all to deprive them of the peel without difficulty.

Some advices

To prepare baked chestnuts it is preferable to soak them in cold water at least two hours before cooking. Then dry them. To make sure you don't create an explosion, it's important record each chestnut making a horizontal cut with a small knife on the peel. Then they are distributed on a baking sheet, with a sheet of parchment paper, cooking them until brunettes appear. Once cooked, place them in a bowl with a dry cloth for a few minutes. Serve hot. If they advance, it is advisable deprive them of the peel, store them in a frozen bag and eat them within a few days.

Alternative uses

Baked chestnuts are excellent tasted immediately, but can also be used as an ingredient for some sweet treats. Put the chestnuts in a pan and sprinkle them with a bit of brown sugar that will begin to caramelize, blend with the Cognac serving them hot. Alternatively, once caramelized, you can place them on sticks, arranging them sweet skewers on a plaque. In this case you serve after a few hours. After all, a little one sin of gluttony every once in a while?

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