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Sunday, September 11, 2016

Italian Roasted Chestnuts

Preheat the oven to 400 degree F. Make a slit about 1/2 long in
each chestnut the chestnut shell is tough and slippery so be careful
not to cut yourself. Place chestnuts in a single layer in a jelly
roll pan. Roast for about 35-40 minutes. They're done when soft
enough to squeeze.

Remove them from the oven; give each one a squeeze to open it up--much like a miniature baked potato and drizzle your favorite red wine into the flesh of each nut. There is no rule as to which wine to use; some like sweet wines, others like drier reds--try several, see what you like best.


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