Thursday, February 27, 2014

Roasted chestnuts

Roasted chestnuts are a very typical Parisian street food. I have such fond memories of getting out of the metro on cold winter days and smelling the aroma wafting from those warm little nuggets of deliciousness, wrapped in newspaper cones.

Provided you can get your hands on fresh chestnuts in the shell, these are extremely easy to make! You don't even need to grill them on an open fire, you can just use a pan (although they will taste much better if you prepare them on a barbecue grill or in the fireplace). I do recommend a cast iron skillet if you have one, but any skillet will do.

Try them, you won't regret it!

- fresh chestnuts, still in their shells

- rinse and dry the chestnuts
- with a sharp paring knife, score the chestnuts in an arched line

Note: this will allow the chestnut to expand with the heat without exploding
- place the chestnuts in a dry hot skillet and cook for about 20-25 minutes over medium-high heat, stirring often so that they don't burn

Note: a little char is okay though! They will develop a lovely smoky flavor.
- the chestnuts are ready when you can smell them and they have cracked a little along the scored line; they will be soft to the chew

- serve unpeeled, in a newspaper cone and enjoy them while you stroll down the streets. Or in front of a cozy fireplace ;)


  1. J'adore ça , j'en ai fait cet automne , une gourmandise simple et savoureuse dont l'odeur me fait déjà rêver !

  2. moi aussi j'adore ca! ca faisait quelques mois que ca me trottait dans la tete d'en faire :) J'en ai fait une soupe avec ceux qui restaient. Post a venir! ;)