Roasted Chestnuts Two Ways Castagne Arrosto Recipes

ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)

Steps:

• Preheat oven (430 F, 220 C).
• Wash and peel the potatoes. Slice them (about 1/4 inch thick).
• Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
• Put them in the oven and bake them covered with aluminium foil for 15 minutes.
• Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
• After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
• Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
• If the fish gets to dry while baking, brush with a little olive oil.
• When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
• NOTE: Serve fish as a whole or fillet prior to serving.

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

ROASTED CHESTNUTS WITH RED WINE

Steps:

• First pan-roast the chestnuts. Cut a short slit or cross in the shell of each chestnut, and scatter them all in a heavy skillet, one that has a good cover and is big enough for the nuts to roll around in one layer. Pour in a cup of water, cover the pan, turn the flame on high, and cook for 5 minutes or more, shaking the pan frequently, until all the water is evaporated. Check whether the shells have started to peel open; if they haven't, add more water and steam a bit longer.
• Next lower the heat and slowly roast the chestnuts in the dry pan, with the cover still on, for 15 to 20 minutes. Shake the pan every minute or two so the nuts roll around and don't burn. When the shells are toasted and the nut meats are tender, turn off the heat and douse with half the wine.
• Meanwhile, put a clean absorbent cloth (like an old table napkin) in a wide, shallow bowl or baking dish. Dump the chestnuts into the towel and drizzle with the remaining wine. Cover the chestnuts with the wet cloth while they're still hot. Let the chestnuts absorb the wine for about 10 to 15 minutes before peeling and devouring them!

ROASTED CHESTNUTS - TWO WAYS! (CASTAGNE ARROSTO)

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Place chestnuts in a large bowl and cover with cold water. Let soak for 10 minutes, then drain.
• METHOD 1: Heat a large dry skillet (preferably cast iron) over medium-low heat until hot. Add chestnuts and cook, covered, stirring every few minutes, until skins have pulled back and nuts are tender, 10 to 20 minutes. Serve hot.
• METHOD 2: Alternatively, heat oven to 425°. Spread chestnuts on a baking sheet and roast, stirring occasionally, until skins have pulled back and nuts are tender, 15 to 25 minutes. Serve hot.