14.10.2024
Chestnuts are being roasted again!
Every year in the fall, on Tuesday at our Tyrolean evening, South Tyrolean chestnuts are roasted. Directly over an open fire, the cozy atmosphere invites our guests to watch Christoph roast the chestnuts. But how are chestnuts actually roasted? With these step-by-step instructions, our guests can create a chestnut feeling for themselves at home:
1. first, put the desired amount of chestnuts in a bowl of lukewarm water. Remove all the “Keschtn” that float to the top, as they are no longer good and taste bitter.
2. then score the chestnuts well once on the curved side with a sharp knife. Alternatively, you can score them crosswise, but this is a matter of taste. The scoring makes them easier to peel later.
3 Now place the pan on the stove or on an open fire until it is nice and hot. Only when it is really hot, put the chestnuts in the pan, put a lid on and reduce the heat.
4. now roast the chestnuts in the pan for about 20 minutes, swirling the pan occasionally to prevent the chestnuts from burning. The skin may blacken a little, but the heat must not be too high, otherwise the chestnuts will become hard.
5 Now place the chestnuts in a heat-resistant bowl and cover with a damp cotton cloth. It is best to peel the chestnuts and eat them while they are still warm.
6. chestnuts are particularly tasty if you spread them with a little butter or drink a glass of fresh milk with them!
