Italian
Roasted Chestnuts
by Bruno Barbieri Chef · 513K subscribers on YouTube
Learn Chef Bruno Barbieri's tricks for perfect roasted chestnuts: scoring, aromatizing with salt, parsley, citrus peels and cinnamon, baking, and resting in a towel for easy peeling.
- Difficulty
- easy
Ingredients
6 items- Castagne (Marroni)Choose large, fresh chestnuts (marroni if available).
- Coarse SaltCoarse salt for the bed.
- ParsleyFresh parsley leaves for aromatizing.
- Orange Zest(optional) — Pieces of orange peel for aroma.
- Scorza di Mandarino(optional) — Pieces of mandarin peel for aroma.
- Cinnamon(optional) — Cinnamon sticks for aroma.
Method
- If the chestnuts are freshly picked, let them dry for a couple of days before cooking.
- Score each chestnut on the rounded side with a small incision, without cutting too deep.
- Prepare a baking tray lined with aluminum foil. Create a bed of coarse salt and fresh parsley on the foil.
- Optionally add orange peel, mandarin peel, and cinnamon sticks for extra aroma.
- Place the scored chestnuts on the salt bed.
- Preheat the oven to 200–220°C (conventional heat, top and bottom, not fan).
- Bake the chestnuts until the incision opens and they are cooked through.
- Immediately after baking, transfer the chestnuts to a clean kitchen towel, wrap them tightly, and let them rest for 45 minutes. This makes peeling easy.
- Peel the chestnuts and serve warm. They can be eaten as is or used in other recipes.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
