My Italian family always needs some nosh if you still have wine in your glass after dinner. My dad usually pulls out some hazelnuts, walnuts, or some fruit. But during the winter months, my parents will roast chestnuts during dinner so they will be ready to have with some extra wine after our meal.
Chestnuts are not just a holiday treat, but something you can munch on all winter long. They are nice and warm as you peel the skin off, revealing a sweet and chewy nutmeat inside. If you've never had a chestnut, you should know they are not a crunchy nut. They are a chewy nut, and if roasted just right, you may have some toasty brown areas of caramelization on the outside of the flesh that makes things extra yummy. They are a sweet, delicate treat, and go GREAT with some nice, red wine.
In my next installment of the "Italian Series" videos, my Godmother shows us how to prep the chestnuts and toast them on the stove top. You can also roast them in the oven, and maybe that will be my next video!