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In this PIATTO™ video recipe, we present:
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Roasted Chestnuts
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In this Piatto™, video recipe, we’ll learn how to roast chestnuts in an oven at home! Learning how to cook chestnuts at home is a great way to enjoy this autumn treat. It’s also the perfect addition to an Italian Christmas dinner. If you’ve ever wondered why they sing so passionately about roasting chestnuts on an open fire, you’ll understand after tasting these beauties!
Our roasted chestnuts were prepared in a Bosch oven on the ‘static’ setting.
YOU’LL LEARN HOW TO…
Choose chestnuts (What are the characteristics of a healthy chestnut? How do you tell a bad chestnut from a good one?)
Prepare chestnuts for roasting (How to peel chestnuts easily by using simple kitchen scissors to score them — here @Victorinox scissors!)
Cook chestnuts by pre-soaking them to make peeling chestnuts easy.
Roasting chestnuts in in an oven at home to perfection. Bake the chestnuts at 350° F/ 175° C for 20 minutes. Then, bake chestnuts at 425° F / 220° C for 10-15 or until done.
Buon Appetito!
In italiano? Castagne al Forno: https://youtu.be/cnio4kPYWQw
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PRODUCTS USED IN THIS VIDEO
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. to use audio tracks “Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.
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I went chestnut picking 2 days ago,i’m 60 all my friends and family love them our local pub’s floor was covered in peel when i was young all the men and boys carried a pen knife and peeled and ate them fresh lovely and crispy no roasting,many ate them after dabbing them in salt me too,way better fresh in my opinion.A work colleague said he used to collect them for friends and relatives when he was young but had never tried one himself which i thought was odd.
My mum would buy a bag from abroad don’t know where thy came from,but they were no where near as nice as English ones,to dry and usually full of maggots,and terrible to get the skin off and i don’t mean the shell.
When trying to peel the bitter inner skin off a fresh one the trick is not to have the knife too sharp as you will cut chunks out of the nut,don’t peel it off ,scrape it off it’s definitely a knack!
When fresh you can sometimes peel it off easy with your fingers,leave them too long and the skin turns brown dries and takes more effort.
a wash before scoring will help you find floating ones = air inside = likely insect passenger.
squeeze under water & bubbles = hole
Very very, very good. It is very very very good. Try it. It is very very very good. I swear try it. It is very very very good. I try. It is very very very
I use the back end of the knife (near the handle). I set my hand firmly on the cutting board while holding the knife, with the chestnut (flat side down) under the back knife point, I give a gentle but firm press so that the knife just pierces through the shell. I do this twice to make an X cut.
Well, I was scorching them with a knife first, and I cut myself 🙃. The scissors did the trick nicely, but I'd already sliced them in such a bad way 😅. Hope they come out ok 🤞🏻. Thanks!