I have developed a fondness for roasted chestnuts and they are so easy to make! No open fire necessary, just a preheated 400 degree oven! Lay them flat side down on a cutting board and score an X with a sharp knife. Throw on a baking sheet and cook 25-30 minutes...THAT'S IT!!
Peel as soon as they come out of the oven (or as soon as they can safely be handled) and sprinkle with a bit of salt if desired. So sweet and yummy!
Any leftovers, I put into a small saucepan with a bit of milk and simmer until soft and mushy for Chestnut Soup with Marsala and Proscuitto crips (find recipe below). All in all, a fantastic winter treat! The Boulevard Market does the Minerva brand from France in a can, less fuss, but less charm too! Enjoy!
1 diced carrot
½ medium onion, diced
1 diced stalk of celery
4 Tablespoons butter
2 cups cooked chestnuts (14 oz. can,drained)
1 cup Sweet Marsala Wine or Ruby Port
2 Tablespoons red wine vinegar
1 sprig fresh thyme
3 cups chicken stock or broth
½ cup heavy cream
Salt & pepper to taste
In sauce pan over medium heat, melt butter and sauté carrots, onion and celery until soft, about 10 minutes. Add drained chestnuts and cook an additional 4 minutes, gently breaking Chestnuts up. Add wine and vinegar, raise heat to high and reduce to half volume. Add stock or broth and thyme, reduce heat to low, cover and simmer for 30 minutes. Remove from heat, discard thyme and add heavy cream. Pour into blender (you may need to do 2 batches) and puree until smooth. Salt and pepper to taste. Return to heat if necessary. Garnish with Proscuitto strips.
3-4 Ounces sliced Proscuitto
Using sharp scissors, cut slices of Proscuitto into ¼ inch strips. Saute over high heat until crispy, drain on paper towel.