Original
Marroni arrostiti, serviti con zuccaro, sale, & pepe
Recipe Source: Mese di Decembre, Quarto libro, Scappi
Translation
Roasted chestnuts, served with sugar, salt, and pepper
Translation Source: Scappi December Menu, Book IV
Translator: Mistress Helewyse de Birkestad
Redaction (125 servings)
Redaction Source: HL Suzanne de la Ferté
5 lbs Italian Marroni Chestnuts
Sugar (1/2 c per table)
Salt (1/4 c per table)
Pepper (1/4 c per table)
Method:
1. To facilitate removal of the shell, use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side of the nut before roasting.
2. Place nuts on baking sheets in a 425 degree F oven for 15-20 minutes, stirring occasionally.
3. Peel roasted chestnuts as soon as they are cool enough to handle. Once cooled completely, they are difficult to peel.
4. After peeling, chestnuts can be frozen and kept in an airtight container for up to 9 months.
5. Before serving, finish roasting the chestnuts.
6. Place on a baking sheet in a 425 degree F oven for another 15-20 minutes, stirring occasionally.
7. Serve hot.