Roasted Chestnuts - Two Ways! (Castagne Arrosto)
- Ready In:
- Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Place chestnuts in a large bowl and cover with cold water. Let soak for 10 minutes, then drain.
- METHOD 1: Heat a large dry skillet (preferably cast iron) over medium-low heat until hot. Add chestnuts and cook, covered, stirring every few minutes, until skins have pulled back and nuts are tender, 10 to 20 minutes. Serve hot.
- METHOD 2: Alternatively, heat oven to 425°. Spread chestnuts on a baking sheet and roast, stirring occasionally, until skins have pulled back and nuts are tender, 15 to 25 minutes. Serve hot.
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