Chestnuts *

* Ideally one should have a nice bunch of dark and shiny chestnuts (dull ones usually indicate the chestnuts are old and shrivelled). However, one's choice of what is available in a shop is limited. Even though chestnuts don't look as if they'll spoil quickly, in fact they do. While oranges and apples have tale-tell signs of spoilage, chestnuts don't. So when one buys chestnuts one has to buy a lot more than one needs, as one can expect that nearly half of them will have mold, and need to be thrown out. Of course, one will not know if they have mold until one peels them, and by that time, it's too late. So it's best to be prepared. Obviously, don't buy chestnuts days in advance. The fresher they are, the better they'll be.

Using a very sharp knife, make a small cut on each chestnut. Scoring chestnuts is no easy task. Italian shops now sell gadgets to do it. Most people simply make a slit on the one side of the chestnut and that generally is good enough. Others prefer to cut an X into the chestnut, resulting in a bigger slit. The bigger the slit, the easier it will be to peel the chestnut. In any case, the chestnuts have to be scored, 'cause if they aren't, the steam can't get out, and then they'll explode in the oven.



Supposedly roasting chestnuts by an open fire is romantic, but personally I prefer using the oven.



Place the chestnuts with the cuts facing up on the baking sheet.



Some people cook the chestnuts at a high heat, about 425 degree F for about 20 minutes, this supposedly gives a superior roasted flavour, but I haven't found this to be the case. Generally, my chestnuts burn if I do this.

I prefer to bake the chestnuts at 350 degrees for 35 minutes or so. The timing varies, depending on the size of the chestnuts and the amount of chestnuts on the baking sheet. To find out if the chestnuts are done, one simply has to try one out. Obviously, when the shells start to open one has an indication that they're ready, or almost ready (soft and tender in the inside).



Hot chestnuts are easier to peel than cold ones, so it's best to serve them immediately after they're roasted. Besides, they're best warm. It's understood if given to guests they should do their own peeling. This is the ultimate in finger foods, except in North-American Italian households roasted chestnuts are always served it at the end of a meal (generally dinner) rather than at the beginning. Of course, the more people around the table feasting on the chestnuts, the better they'll taste. That's a given. In fact, studies have found that the more people you share a meal with, the more you'll eat (Sorry).

Molise is not a region known for its chestnuts. According to my Molise-born mother she never saw a chestnut until after she was married (1946). After World War II more variety of fruits and vegetables were available. Also, there was more money floating around. In any case, in Casacalenda, my mother's hometown, chestnuts were served roasted around Christmas time. As no one had ovens back then, chestnuts were roasted in a pan over an open flame. Nowadays, chestnuts are available in the fall and winter, and they're inexpensive, so everyone has a chance to enjoy their vitamin-rich loveliness. Photo: Mary Melfi.

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