Roasted Chestnuts in White Wine
When I think of roasted chestnuts I can’t avoid taking a trip down memory lane… I go back to when I was a child, in Italy, and street vendors would roast chestnuts over a fire. They would then fill paper cones with them, and you could eat them on the go, as you would do with ice cream. Being fore-roasted, they would leave a dark dusting on your fingers.
The good news is that you don’t have to have a fireplace at home to roast chestnuts. Oven-roasted chestnuts are still delicious – and less messy.
- ¼ cup white wine
Cut each chestnut widthwise to open up the skin. This is to avoid the chestnuts to pop while they cook. Place each chestnut into a baking tray and brush them with white wine.
Put in the oven for 30 minutes at 400 degrees. Broil for a couple of minutes before taking out of the oven.
Transfer to a cup or bowl lined with a paper towel and eat while hot!