Serves: 8
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Rinse the chestnuts and pat them dry. Place the chestnuts flat-side down on a cutting board. Carefully cut an X on the top of each with the tip of a small sharp knife.
2 Place the chestnuts on a large sheet of heavy-duty aluminum foil. Fold one end over the other to enclose the chestnuts. Fold the ends over to seal. Place the package in a baking pan. Roast the chestnuts until tender when pierced with a small knife, about 45 to 60 minutes.
3 Transfer the foil package to a cooling rack. Leave the chestnuts wrapped in the foil for 10 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Roasted Chestnuts recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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