Experience Tuscany

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When the fall season comes, Tuscany, like many other parts of Italy, sees the appearance of roasted chestnut street sellers through the streets of its cities. A large, round iron canister holds the fire that roasts the chestnuts on top, scenting the city center with the typical smell of burnt chestnut skin that so much reminds of the Holidays, when one prepares roasted chestnuts at home on the embers or the stove.
A perforated skillet has its place in every Tuscan home. However, some may have their own special way of preparing chestnuts. The majority of people simply roast them on the heat source constantly stirring them until they are cooked.
The Florentine way is quite different. The result is excellent and produces perfectly and evenly cooked chestnuts. The problem with chestnuts, indeed, is that at times one side might be burnt and the other uncooked, which spoils the pleasure a bit. The Florentine method also involves a sort of steaming, which prevents uneven cooking.
To prepare roasted chestnuts the Florentine way, you need a heat source (preferably embers), a perforated skillet, a knife to cut the chestnut skin, either a large bowl, pan, box, or any rigid container that can hold twice the amount the chestnuts you are going to roast, a lid that can close the container tightly, some weight to keep the lid on, and newspapers (the Sunday edition will do) or two clean pure wool sweaters you are not wearing anymore.
Before explaining the process, I want to let you know a quick tip. At times a little too much time passes between chestnut harvesting and consumption. Therefore chestnuts can become a little too dry. You can notice this when the skin around the chestnut is not as firm as it should be and a little air sits in between. Nothing to worry about, the chestnut is just as good as before. You just need to let the chestnuts sit in water for 24 hours before cooking them. This will give you juicy chestnuts to roast.
Now it’s time to cut. Get a knife and holding the chestnuts firmly cut an incision lengthwise through the skin of each one. You may also cut a bit into the pulp, there is no problem, just do not go too deep into it. This is a fundamental process as the water steam generated inside the skin will be let off this incision. Otherwise your chestnuts may literally explode becoming dangerous and inedible.
When you’re done, get your container and use the newspapers or the wool sweaters to thickly line its bottom and sides leaving enough material on top to fold over the chestnuts. Wool and paper are excellent insulators, but be sure to have enough for your scope.
Now set the chestnuts in the perforated skillet, one layer at a time, otherwise stirring may become difficult. Set the skillet over slow embers stirring every minute or so. You may also use a gas stove or an electric one. You will need to adjust your skills depending on the heat source. The important concept to gather here is that this is not the actual cooking stage. This stage serves to roast the skin of the chestnuts so it detaches from the pulp and burns a little. It also loads the chestnuts with the heat that will be necessary for the actual cooking process. When the skins are quite burnt and blackened, quickly unload the skillet in your insulated container, fold the wool or newspapers over the chestnuts and close the lid firmly with a weight. Do not lift the lid for at least 30 minutes. During this time the heat of the chestnuts will spread evenly steaming the pulp and flavoring it with the scent of burnt peel. Now you are cooking them.
If you have more batches to throw in the container, do so as quickly as possible. The heat of the newly roasted ones will not disrupt the process, however you will have to wait at least thirty minutes from the last batch you put in the container.
This is a little more elaborate way of preparing roasted chestnuts, but you are sure to get them perfectly cooked and literally melting in your mouth. Enjoy your chestnuts with Vin Santo or another muscat wine, it is a perfect match.

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