Nuts About Chestnuts
Oh those chestnuts! It’s the season to use them in Granny’s turkey stuffing, in sauces and just enjoyed simple roasted. However, they can be a challenge sometimes to peel. Just recently in Verona, Italy, I was watching chestnuts being roasted over open coals on the street corner; they were sold piping hot in paper cone bags and they were a cinch to peel.
I love them and use them in so many ways in cooking but my favorite indulgence is to just eat them plain. I have tried all kinds of methods for getting those stubborn inner skins off.
The best method I know is to make a deep slit first in the top of the chestnut and boil them for 20 minutes. Drain them and roast in a 400F oven for 30- to 40 minutes (depending on size) until a knife easily pierces them. Wrap them in a towel and let them steam until cool enough to handle, then peel away the outer and the inner skin.