Cook like an Italian in fall: roast chestnuts
Above: The recipe for roasting chestnuts at home is easy. Just arrange the chestnuts in a seasoned cast iron pan and roast on your stovetop over low heat. When the shells start to opena and the chestnuts become tender, they’re ready to eat.
From the island of Sicily to Italy’s Dolomite alps, the tradition of roasting chestnuts in fall is practically sacred.
Across the boot, as the weather starts to get cold and the leaves turn to brown, you’ll find vendors slow-roasting chestnuts in the piazzas.
And every Italian will tell you that the aroma of roasting chestnuts brings back great memories of childhood and time spent with family.
It’s easy to roast chestnuts at home.
You can do it on a grill: whether gas-, wood-, or charcoal-fired, just arrange the chestnuts on the grill and roast slowly over low heat for 20-30 minutes, turning occasionally until tender (cooking time may vary). When the shells start to opena and the chestnuts become tender, they’re ready to eat.
You can also do it on a stovetop: a seasoned cast iron pan is ideal for this.
Once the chestnuts are ready to eat, open a bottle of Mazzoni Piemonte Barbera (a classic pairing), close your eyes, breath in the aromas of the wine and chestnuts, and you’ll be transported to an Italian piazza on a fall day.