Castagne, chestnuts: another one of fall’s delicious gifts! Here is one of nonna‘s (grandmother’s) mouthwatering recipe to enjoy them to the fullest in the simplest of ways.

Ingredients:

2 pounds of chestnuts

What to do:

Make a small cut on the skin of the chestnuts then place them on their special perforated pan. Originally caldarroste were cooked on an open fire, but a gas or electric hob will do as well.

After about 20 minutes, when the chestnuts’ skin is browned, remove them from the heat. Serve hot, peel and enjoy!

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To peal the hot chestnuts easily and add more zest cook them over coarse salt.

What to do:

For 2 pounds of fruits spread about 1 pound of coarse salt evenly on a regular pan and lay the chestnuts on top of it.

Cook for about 30 minutes until slightly burned for a greater flavor, turning the fruits to cook on all sides.

Wrap the hot chestnuts in a kitchen towel and let cool down a bit, then serve.

Caldarroste are great with red wine or grappa!