Appetizer
4 servings
20 minutes
25-30 minutes
Chef Christina Pirello
1 pound Italian chestnuts
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
Preheat oven to 375°F and line a baking sheet with parchment paper.
Using a sharp paring knife, cut a small cross into the round side of each chestnut. Lightly oil the surface of each chestnut and arrange on the lined baking sheet.
Bake for 25-30 minutes, until the crosses pop open and the nuts yield easily to pressure, splitting the skins. Dip your oily fingers in salt and eat the chestnuts.
