Sweet Chestnuts
Italy
Available for pre-order from: Autumn
The sweet chestnuts come from a cooperative production in the Campania region of southern Italy. We deliver the varieties Napoletana Riccia and Tempestiva which are ideal for roasting on the fire or in the oven.
- Soak the chestnuts in cold water for approx. 1 hour. Score the chestnuts crosswise and arrange on a baking tray. Place the baking tray in the middle of the oven and bake at 250°C for approx. 25 minutes. Halfway through the baking time, put on an oven glove and pour water from a cup onto the baking tray. Bake the chestnuts until done.
- Roast chestnuts on an open fire: Use a sharp knife to score the chestnuts and place them in a chestnut pan. Set the pan directly onto the glowing coals and roast for approx. 30 minutes, turning them regularly until the skin cracks open.
- Cooked chestnuts can also be used to make a hearty soup.
Chestnuts will keep for one to two weeks in the cellar or refrigerator. Lay the chestnuts out in a box before storing. To prevent condensation, do not keep them in a plastic bag. Chestnuts can also be frozen and kept for at least one year: Make a cut in them before freezing, and later cook them straight out of the freezer without defrosting by roasting them or putting them into boiling water.