What asparagus is to Spring in Italy, chestnut is to fall. A walk in any Italian city in those months will invariably lead you to the fragrant smell of chestnuts roasting at a street vendor's stand. Chestnuts can stand up to just about any kind of cooking. Try them in a soup like Zuppa Di Castagne . Or in a main as a stuffing for a meat, Involtini Con Castagne e Prosciutto. Chestnuts are also ground into flour that is gluten free, and will add an interesting flavour to both sweet and savory dishes, particularly tart crusts and shortbreads. Look for chestnuts that are full, dark and shiny. If they appear dull you run the risk that the meat inside is shriveled, or moldy. Its easy to roast them at home: make a lengthwise slit, lay them on a pan and roast them for about 20 minutes at a temperature of about 425 or 450. Stir them, and keep an eye on them to make sure your chestnuts don't burn. Also try Chestnut honey. |
