Dan Roman's Buttery Roasted Chestnuts in Foil

Ingredients for Dan Roman's Buttery Roasted Chestnuts in Foil

• 900g fresh unshelled chestnuts

• 2-3 sprigs rosemary

• 110g (1 stick) unsalted butter, melted

• 2 teaspoons (or more) kosher salt

• Pizzico di noce moscata appena grattugiata

• Pepe nero macinato fresco

Preheat oven to 218°C. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).

Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in centre of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.

Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

Avvertenza

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