Caldarroste
Roasted chestnuts
Caldarroste: Italian chestnuts roasted in a pierced pan for St Martin's Day
From October to St Martin's Day on 11 November, Italian towns hold chestnut festivals, the sagre delle castagne, and the smoke of caldarroste drifts from street braziers where chestnuts are shaken in long-handled pans with holes. At home they are roasted in the same way on the hob or in the oven and eaten hot from a paper cone, sweet, floury and smoky, with a glass of new wine for adults or warm milk for children. Chef's tip: wrap the hot chestnuts in a damp tea towel for 5 minutes; the steam loosens the inner skin so they peel cleanly.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb fresh chestnutsshiny and heavy, no holes
- 1 tsp coarse salt (optional)
- 2 tbsp water
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Soak the 1 ⅛ lb fresh chestnuts in water for 10 minutes; throw away any that float. With a small sharp knife cut a 2 cm slit across the curved side of each, through the shell but not deep into the nut. A common mistake is skipping the cut: uncut chestnuts burst in the heat.
10 minStep 2: Heat the oven to 425°F, or heat a pierced chestnut pan over a gas flame. Roast in a single layer for 20–25 minutes, shaking every 5 minutes and sprinkling with the 2 tbsp water once for steam. They are done when the shells curl open at the cut and the nut inside is golden and tender when pressed.
25 minStep 3: Wrap in a damp tea towel for 5 minutes, then peel while warm, sprinkled with 1 tsp coarse salt if you like.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 48 g
- Fat
- 2 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldarroste take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
IndianPerfect for:Winter warmers