Roasted chestnuts for All Saints' Day
On the first of November, All Saints' Day, Catalan friends and families get together for the castanyada, that is, to eat roasted chestnuts and panellets, delicious small sweets.
Until not so long ago most homes had a big frying pan with holes to roast the chestnuts on this day. If you don't have the patience you need to roast chestnuts in a perforated frying pan, or if you don't have any, you have another solution at hand: you roast the chestnuts in the oven.
First you have to make an incision into each chestnut with a pointed knife. You will need as many help as possible. The party can begin with everybody contributing except very small kids. Next, you place them on a baking dish, only one layer of chestnuts, and sprinkle some water over them.
You have preheated the oven ten minutes earlier. Now you can place the baking dish with the chestnuts in the oven, as low and as near as possible to the heat source. After ten minutes you can turn them over, and after ten more minutes they are done.
Roasted chestnuts should be eaten hot. If you don't eat them immediately, wrap them in some wool cloth. If you wait too long to eat them, the skin gets glued to the chestnut and it is very difficult to remove it. On top of this, they are not as delicious as when you eat them right after roasting them.
A sweet moscatell wine is the traditional company to this Mediterranean food. In my next post I will explain what are the mouthwatering panellets and the special moscatell
Click here if you would like to discover Mediterranean food recipes as nutritious as the roasted chestnuts.
© Mediterranean-Food-Recipes.com - All Rights Reserved.
Until not so long ago most homes had a big frying pan with holes to roast the chestnuts on this day. If you don't have the patience you need to roast chestnuts in a perforated frying pan, or if you don't have any, you have another solution at hand: you roast the chestnuts in the oven.
First you have to make an incision into each chestnut with a pointed knife. You will need as many help as possible. The party can begin with everybody contributing except very small kids. Next, you place them on a baking dish, only one layer of chestnuts, and sprinkle some water over them.
You have preheated the oven ten minutes earlier. Now you can place the baking dish with the chestnuts in the oven, as low and as near as possible to the heat source. After ten minutes you can turn them over, and after ten more minutes they are done.
Roasted chestnuts should be eaten hot. If you don't eat them immediately, wrap them in some wool cloth. If you wait too long to eat them, the skin gets glued to the chestnut and it is very difficult to remove it. On top of this, they are not as delicious as when you eat them right after roasting them.
A sweet moscatell wine is the traditional company to this Mediterranean food. In my next post I will explain what are the mouthwatering panellets and the special moscatell
Click here if you would like to discover Mediterranean food recipes as nutritious as the roasted chestnuts.
© Mediterranean-Food-Recipes.com - All Rights Reserved.
posted by Núria at 11:53 AM
0 Comments:
Post a Comment
<< Home