It’s the time of the year to sit in front of the fire and eat a handful of hot caldarroste (roasted chestnuts) with a glass of Chianti wine. What else could you ask for?
Chestnuts can be eaten raw, roasted , boiled or dried or candied or in chestnut flour.
Try the following recipe for
Roast over the fire for 15 to 25 minutes or until the chestnuts are tender and the shells are beginning to open.
Now the hard part: peeling them! You need to peel them while they are still hot. Let them cool just enough to touch them.
Be very careful not to burn your fingers!