November 22, 2011
Fresh Italian Chestnuts
The directions tell you to make an X shape with a sharp knife on the flat side of the nut. This can be tricky because you have very little leverage. So make sure your knife is really sharp and try not to cut all the way through that slippery bugger. Once you bake for 20 minutes the X will open up which allows you to peel off the hard and slightly fuzzy shell (let them cool a few minutes before peeling). Then enjoy.
The options with chestnuts are endless but since I'm in the holiday spirit I might just toss them into my thanksgiving stuffing and call it a day. Happy Turkey Day everyone!
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Posted by Megan