Roasted Chestnuts  

Most grocers will usually have two varieties of chestnuts: the castagne and marroni. The larger and meatier marroni can be an inch or more across so you will want to use marroni for roasting.

Look them over carefully, choosing only those that are firm and whose skins have a rich, glossy brown. Ignore them if they smell moldy, look blotchy, feel light, or have pin-holes.

Before roasting the chestnuts make a cut in the round side of each one to keep them from exploding. Place the chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F until tender, about 20 minutes.

Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel squeezing them hard to crush the skins. Set them aside leaving them wrapped for about five minutes and then enjoy them.

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