Rosemary baked chestnuts

Rosemary baked chestnuts

By
From
Green Kitchen Travels
Serves
4

My stepdad is Italian so I got to spend a lot of summers and Christmases around Naples as a kid. I have so many food-related memories from those years. Most of them involved Nonna’s (my grandmother’s) traditional Italian cooking, but another memory that always comes to mind around December is wandering the Neapolitan streets with my family and buying warm roasted chestnuts from the street vendors. It was many years ago, but this is how I remember having them: wrapped in paper with fresh rosemary, butter, salt and a zing of fresh lemon zest. — Luise

Ingredients

Quantity Ingredient
500g fresh chestnuts, unshelled
10 small knobs butter
4 sprigs rosemary, torn into smaller stems
1 tablespoon coarse sea salt
1 lemon, finely zested

Method

  1. Preheat the oven to 180°C.
  2. Use a sharp knife to carefully cut a cross on the round side of each chestnut. Place them all in a baking dish and dot with the butter, rosemary, salt and lemon zest. Roast in the oven for 35 minutes or until golden and the shells have opened slightly. They are best eaten while still warm, but they are also a great addition to salads. Simply peel off the outer and inner skins (they’ll come away together for the most part) and enjoy.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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