Roasted Chestnuts (marroni Arrostiti) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
ISBN 0-02-009078-1, 1994
Directions:
This is one of the simplest desserts. Roasted chestnuts make a
delicious fall dessert, especially when served with a dessert wine
and dried figs.
2 pounds fresh chestnuts in their shells
1. Preheat the oven to 400-F.
2. Using a sharp knife, cut an X in the top side of the chestnut
shell. Arrange the chestnuts in a single layer in a baking pan and
place them in the oven. Roast for 20 minutes. Allow to cool slightly
and serve warm in their shells. Shells will peel off easily.
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source:
Cooking Vegetables the Italian Way; Judith Barrett
From: Sallie Krebs Date: 10-07-95 (20:06) (159)
Fido: Cooking
Source from luhu.jp
delicious fall dessert, especially when served with a dessert wine
and dried figs.
2 pounds fresh chestnuts in their shells
1. Preheat the oven to 400-F.
2. Using a sharp knife, cut an X in the top side of the chestnut
shell. Arrange the chestnuts in a single layer in a baking pan and
place them in the oven. Roast for 20 minutes. Allow to cool slightly
and serve warm in their shells. Shells will peel off easily.
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source:
Cooking Vegetables the Italian Way; Judith Barrett
From: Sallie Krebs Date: 10-07-95 (20:06) (159)
Fido: Cooking
Source from luhu.jp