didn't they just stick them over the fire ?

If you have an open fire, the really traditional way is to get a good fire going, remove the Ash Pan and give it a good brushing out. pierce the skin of the chestnut with a fork, throw them into the as can and put it back under the fire, and wait for them to pop.

Snatch them from the ash pan, (burning your fingers of course) peel them and eat, with perhaps just a slight sprinkling of salt.

Thats the way we used to do it 50+ years ago, when there were coal fires in every home.

These days, I reckon the best way is to heat a large dutch oven or cast iron casserole in the oven on its highest heat. When scorching hot, throw in the pricked chestnuts and proceed as above.

I do mine in the oven...slice a cross in the top (makes them really easy to peel if you use a cross instead of just one cut I find), preheat to 400 degrees Fahrenheit, bake for 25 minutes on a cookie sheet. I usually wrap them in a damp towel to cool.

Last edited by Murkar (Sat 08 Nov 08 4:50am)

I through some in the oven last night to try them... crosses in the top... opened as they cooked... ...
can't say I was taken by them !. Was a bit like eating a lump of wall paper paste !...

I make only an horizontal cut side the flat surface, not to let them dry too much and put them in the skillet on the fornello for half an hour at minimo. I bought marroni, the big ones, last time I did them with two cuts they dried and did not cook inside, and they did not peel either

Last edited by madamada (Thu 13 Nov 08 3:14pm)