Chestnuts with Salt
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 450
- Carbohydrates g 95.4
- of which sugars g 18.2
- Protein g 7.9
- Fats g 4.1
- of which saturated fat g 0.7
- Fiber g 20.3
- Sodium mg 5920
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 2
- Cost: Average
- Note + 30 min. of soaking
PRESENTATION
Roasted chestnuts—or "caldarroste" as they call them in Italy—always seem to pop up when the weather starts getting chilly. You know how it is. In towns and cities across the country, street vendors are everywhere, shaking those metal pans over open flames, letting that smoky aroma drift down the street. Seriously good. The method known as "castagne al sale" is a classic move in Italian home kitchens. Coarse salt isn’t just for flavor; it helps the nuts cook evenly. So, here’s the thing, people often soak the chestnuts before roasting. Makes peeling way easier, and you get that crispy outside with a tender bite inside. Salted chestnuts hot out of the pan are, for real, the very definition of comfort food in autumn—something you snack on with friends, maybe wrapped in paper cones to keep your hands warm while you walk. Really a great way to enjoy the season.
And listen, it is not just street food where these treats shine. Italian families love whipping up a batch of oven-roasted chestnuts at home, especially when it’s too cold to hang out outside. So cozy. Using the salt method, the chestnuts pick up a bit of extra moist heat—which makes them sweet and easy to peel. The salt gives just the right touch of seasoning. Really really nice. Every region has its own twist—from folks in the north using special chestnut varieties to people in the south making chestnut jam for a sweet finish. Other approaches, like boiling or using the microwave, make chestnut recipes even more accessible. But nothing, and I mean nothing, matches the smell and taste of freshly roasted nuts. Sometimes people sprinkle extra chestnut seasoning like rosemary or black pepper. Really brings everyone to the table. Hot chestnuts are the go-to snack for a night in or after a day out at a fall festival. Once you start popping them open and tasting that golden, tender inside, you totally get why they’re such a big part of Italian food traditions. They capture the core of Italian autumn, offering a warm, comforting bite perfect for any occasion. So so good.
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- INGREDIENTS
- Chestnuts 1.1 lbs (500 g)
- Coarse salt 1.1 lbs (500 g)
How to prepare Chestnuts with Salt
To prepare salted chestnuts, first score the base of the shell with a small knife 1. Place the chestnuts in a bowl, cover with water, and soak for 30 minutes: this will make them easier to peel after cooking 2. After this time, drain the chestnuts and pat them dry with a dish towel 3.
Now pour the coarse salt into a pan 4, distribute the chestnuts on top 5, and turn the heat to the lowest setting, covering with a lid 6.
Cook the chestnuts for about 20-25 minutes (the time varies depending on the size), turning them every so often with kitchen tongs 7. Once they are well roasted 8, remove the pan from the heat and serve your salted chestnuts hot 9!