Chestnuts from our local market were roasted on an open fire right on my stove in a fancy roasting pan purchased in our little town.
Wash the chestnuts in cold water first. Cut an X shape on the flatter end (so it doesn't explode when cooked) but not piercing the skin, then roast on low flame for about 15- 20 minutes. Shake them frequently and put a lid on the pan since chestnuts open up dramatically and with force. Doesn't it look like they've just opened their hearts?
Drop into a bowl when they're all opened and nicely roasted. Squeeze the chestnut before peeling and it will peel easier. Sprinkle with a little salt or cinnamon and eat while warm. Wine is a wonderful accompaniment.
I'm sorry that a blog can't contain smells because roasting chestnuts have a gorgeous, abundant, open- fire scent that made my mouth water before I ate one. European chestnuts are larger, sweeter and easier to peel than American chestnuts.
But it's the taste that is most remarkable. Chestnuts, freshly roasted, have a smooth, substantial texture. I knew I was eating a tree gift with in its essential treeness intact. Their taste hints at cinnamon (before adding it) but nutty and sweet with a full on, ample chestnut taste of their own that kept me popping them.
It seems like such a bounteous gift from the tall ones, an extravagant sharing of tree substance with us two-leggeds. Have we lavished this kind of plentiful love back on them? Or offered gratitude for this all- inclusive nourishment? These sweet chestnuts are part of me. My strength redolent with this tree gift.
