GialloZafferano's Recipe of the Day: Pan-Roasted Chestnuts

Today's recipe is a great seasonal classic: pan-roasted chestnuts! You don't need a fireplace or a perforated pan to make them at home: with a simple heavy-bottomed skillet and a few small tricks, you can get chestnuts that are nicely toasted on the outside and soft on the inside. An incredibly easy recipe, ready in just 15 minutes of cooking, perfect to enjoy steaming hot, maybe on the couch in front of a good movie!

INGREDIENTS:

• Chestnuts 2.1 cups (300 g)
• Water as needed

1. First, make a crosswise cut on the top of each chestnut, scoring the shell well.
2. Transfer the chestnuts to a bowl, cover them with cold water, and let them soak for 15 minutes.
3. Once this time has passed, drain them and dry them thoroughly.
4. Arrange the chestnuts in a heavy-bottomed skillet, forming a single layer without overlapping them.
5. Cover with a lid and cook over medium heat for about 15 minutes, shaking the pan from time to time to help them toast evenly.
6. When they are nicely toasted on the outside and soft on the inside, the chestnuts are ready to enjoy!

The secret to peeling chestnuts effortlessly? Don't wait for them to cool completely! When they are still hot, the shell and inner skin come off more easily. To avoid burning yourself, you can wrap a few at a time in a clean kitchen towel and peel them while the others stay warm.