The tradition of roasting chestnuts during Autumn is very old. In some countries, on the 11th November roasted chestnuts are a must have on the table since it's the traditional way of celebrating Saint Martin of Tours. The way of roasting them is using a very high temperature with salt. Usually in a small oven made from clay or rock. In some places they are roasted on bonfires during nighttime. Here we're assuming you'll be roasting them in a home oven.
How to pick the fruits?
You should look for big, rounded chestnuts. The shell or skin must be naturally brilliant. Things to avoid: flat (not rounded) body, mold, holes, small size, opened shell and other imperfections.
You should also know that chestnuts need water during the Autumn to fully develop and stay healthy. If there was not abundant rain chestnuts will not develop to their fullest potential, will be dry and not suitable to roast. If you're in a drought period there are alternatives to roasting the chestnuts: you can eat them boiled, in puree, make a soup or a jam. Or forget chestnuts altogether and go for sweet potatoes, apples or pumpkins.
Here's the recipe for roasted chestnuts:
Ingredients
1 Kg or 2,21 Oz of non shelled chestnuts;
Salt;
Water;
Optional: rosemary or fennel seeds.
Tools
A bowl;
A sharp knife;
A Pan;
A drainer;
A baking sheet;
Tin Foil;
Preparation
1. Wash the chestnuts.
2. Cover a baking sheet with tin foil and spread a generous amount of salt.
3. Preheat the oven to 200ºC.
4. Cut each chestnut through the shell making a diagonal cut. One
5. Put the chestnuts in a pan. Add a tablespoon of salt and barely cover the fruits with water. Boil the chestnuts for 1 to 2 minutes.
6. Drain the water and put the chestnuts into the baking sheet. Spread them. If you care about it put the flat side downwards.
7. Roast in the oven for 30-40 minutes.
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