I love roasted chestnuts. (Hubby hates 'em, yay, more for me.) A few days ago I read about roasted chestnuts sauteed in butter on Gastronomy Domine. Sauteed in butter, people. And then I found these beautiful Italian chestnuts at Trader Joe's. I think it was a sign.
OK, so everyone knows you have to cut the shell a little before roasting, otherwise you'll have exploding chestnuts, right? And everyone knows that you should never use a dull knife for anything, right? But you know what I didn't think of? You should probably use a towel or something underneath your chestnuts when cutting them, to keep them from shooting across your kitchen, leaving the knife to slice through the place where the chestnut used to be. Wanna know how I know this?
Good thing my knife is sharp, otherwise it would really hurt.
Here are my cuties after roasting.
I've always read that you should peel chestnuts as soon as you can handle them, because the papery stuff under the shell will come off easier that way. If that's true, then I believe it may be physically impossible to peel a cold chestnut, because even hot, it was a pain in the ass. Be careful when peeling, because you'll get little bits of the papery stuff jammed under your fingernails, and your hands will hurt for 2 days.
After peeling, sauté in butter. Sprinkle with salt.
Worth the sliced finger? Worth getting paper bits under my fingernails?