philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Recipes / Desserts / ROASTED CHESTNUTS RECIPE (caldarroste)

ROASTED CHESTNUTS RECIPE (caldarroste)

11/11/2015 by Filippo Trapella 3 Comments

ROASTED CHESTNUTS RECIPE caldarroste

November: it’s time for “caldarroste”! Wait a minute, what does it means “caldarroste”?! Well, “caldarroste” is the name of the Italian roasted chestnuts. Oh men! The roasted chestnuts recipe is one of things that most remind me of the Italian winters! When winter comes, in many places around the Mediterranean basin, from Portugal to Turkey,  the hawkers set their large braziers around the edges of the squares, and they roast a huge quantity of chestnuts. In Italy, traditionally we use to eat chestnuts as a sneak in the Sunday  afternoon, wandering through the streets of the city centre, or around the table with our friends, drinking a glass of “vino novello” on vacation time.

If you like my recipes, please give me a +1

a simple action to help the growth of this blog 🙂

caldarroste

  • 1 lb chestnuts
  • 1 cup cooking salt

ROASTED CHESTNUTS RECIPE caldarroste

ROASTED CHESTNUTS RECIPE

Preheat the oven at 430 ° F. Wash and brush the chestnuts, then soak them in cold water for 30 minutes. Now, dry the chestnuts with a cloth and incise the skin with a box-cutter avoiding to the pulp of the fruit: without this cut there is the risk to blow up the chestnuts into the oven!

Place the chestnuts on a baking tray covered with a thin layer of cooking salt, then cook chestnuts into the oven about 30 minutes at 430° F, until well roasted, turning them halfway through cooking time. After cooking, wrap the roasted chestnuts in a damp cloth for 10 minutes and then peel and eat still hot. It is possible store the roasted chestnuts up to two days after cooking in a container closed with a lid or a bag for food.

ROASTED CHESTNUTS RECIPE caldarroste

TAKE A LOOK AT THIS

TRADITIONAL SICILIAN ALMOND COOKIES

Traditional almond biscuits with Maraschino cherries

PRINTABLE VERSION

5.0 from 1 reviews
ROASTED CHESTNUTS RECIPE
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
November: it’s time for “caldarroste”! Wait a minute, what does it means “caldarroste”?! Well, “caldarroste” is the name of the Italian roasted chestnuts. Oh men! The roasted chestnuts recipe is one of things that most remind me of the Italian winters! When winter comes, in many places around the Mediterranean basin, from Portugal to Turkey, the hawkers set their large braziers around the edges of the squares, and they roast a huge quantity of chestnuts. In Italy, traditionally we use to eat chestnuts as a sneak in the Sunday afternoon, wandering through the streets of the city centre, or around the table with our friends, drinking a glass of “vino novello” on vacation time.
Author: Filippo Trapella - philosokitchen.com
Serves: 4
Ingredients
  • 1 lb chestnuts
  • 1 cup cooking salt
Instructions
  1. ROASTED CHESTNUTS RECIPE
    Preheat the oven at 430 ° F. Wash and brush the chestnuts, then soak them in cold water for 30 minutes. Now, dry the chestnuts with a cloth and incise the skin with a box-cutter avoiding to the pulp of the fruit: without this cut there is the risk to blow up the chestnuts into the oven!
    Place the chestnuts on a baking tray covered with a thin layer of cooking salt, then cook chestnuts into the oven about 30 minutes at 430° F, until well roasted, turning them halfway through cooking time. After cooking, wrap the roasted chestnuts in a damp cloth for 10 minutes and then peel and eat still hot. It is possible store the roasted chestnuts up to two days after cooking in a container closed with a lid or a bag for food.
  2. ROASTED CHESTNUTS caldarroste recipe
3.3.3077

 

 

Filed Under: Desserts, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Vegan, Vegetarian Tagged With: appetizer, autumn, caldarroste, caldarroste recipe, fall recipes, holidays, italian recipes, roasted, roasted chestnuts, thanksgiving appetizer, thanksgiving snack, winter recipes

« ITALIAN VEGETABLE BROTH RECIPE
BUTTERNUT SQUASH SPREAD with smoked paprika and goat cheese »

Comments

  1. Yasin says

    02/17/2016 at 8:00 pm

    OMGoodness! It’s gorgous and I’m so jeaouls I won’t get there until after Christmas. I’m sure it will all be gone by then(they hope). Your photo’s are stunning. I need to take a class, I have the camera just not the skills. You inspire me! Spent all morning fluffing our booth for Christmas and forgot to take pictures! Sometimes my brain doesn’t work.Hugs to you!

    Reply
  2. J . Trivellini says

    09/15/2019 at 4:57 pm

    Bravo Filippo!!
    I was sure there was Italian advice on how to cook chestmuts, and yours is so easy.
    Your photos are very beautiful. Grazie.
    La mia nonna cooked them in milk but she never told me the details.

    Gina

    Reply
    • Filippo Trapella says

      09/15/2019 at 9:24 pm

      Grazie per le tue parole Gina!

      Boiling chestnuts is another delicious recipe: totally different, but absolutely tasty as well!

      Happy cooking 🙂
      F.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress