Caldarroste are chestnuts roasted on fire on a holed pan; a seasonal treat usually sold by street vendors from late fall to the end of the winter throughout Italy.
Is it possible to make Caldarroste at home, as well.
Before roasting, chestnuts need to be prepared with an incision on the skin to allow the chestnuts to be peeled easily when fully cooked. Caldarroste can be roasted on the gas burner in a holed pan or in a grill pan covered, shaking the pan occasionally for about 20 minutes.
Once cooked, the Caldarroste are extremely HOT so it could be tricky to peel them; but it worths to have your fingers slightly burned because their taste and smell is unique 🙂
Photo by Maurizio “OttO’ De Togni
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
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