Roasted Chestnuts

Method

1. If using store-bought chestnuts, soak them in cold water for 1 hour; if fresh, skip soaking.
2. With a sharp knife, make a shallow incision across the rounded side of each chestnut, cutting only through the outer skin.
3. Bring a pot of water to a boil with a few bay leaves and some salt.
4. Add the chestnuts and blanch for a few minutes until the incisions start to open (they will open quickly).
5. Remove the chestnuts from the water and divide them between the two cooking methods.
6. For the air fryer method: place the chestnuts in the air fryer basket. Cook at 180°C for 20 minutes, checking for doneness. Adjust time if needed based on size.
7. For the pan method: place the chestnuts in a pierced pan (or regular pan) on the stove. Cook over medium heat for about 10 minutes, then reduce heat to low, cover with a lid, and cook until tender inside (total time varies).
8. Once cooked, transfer the chestnuts to a clean cloth (straccetto), wrap them, and let them steam for a few minutes.
9. Serve warm. The skins should peel off easily.