Roasted Chestnuts by Maria Lawton
- 1 pound fresh chestnuts
- coarse sea salt
- Preheat oven to 350 degrees F.
- Using a very sharp small knife, carefully cut a straight line across the base of each chestnut. Penetrating the shell and just into the flesh of the nut allows steam to escape. Otherwise, chestnuts can explode!
- Put the chestnuts in a large saucepan, and cover with cold water. Add 2 teaspoons of salt, and bring to a boil. Simmer gently for 15 minutes, then drain.
- Strew a thin layer of salt to cover the bottom of a baking tray or large cast iron skillet. Place in preheated oven and roast 30 minutes. Peel and eat while hot.