David Rocco's Recipe for Castagne Umbriacchi (Drunken Chestnuts)
I love roasted chestnuts. In Italy, you can tell when fall is thinking about to turning to winter by the smell of roasting chestnuts wafting from the little carts on the street. They’re a tradition at Christmas. When friends drop in, I like to make this treat. If you think that roasted chestnuts are a thing of beauty, wait until you taste what happens when they spend a little time hanging out with some rum.
Roasting chestnuts is easy. Make a slit in them so they don’t explode as they cook. You can put them in an oven at 400ºF (200ºF) for about 20 minutes. Or if you have access to an open fire, that’s even better. You can buy a special pan to cook them in that has holes in the bottom to let the flames get right in there, which adds a smokiness to the nuts.
Or you can roast the chestnuts on a stovetop in a dry frying pan on medium-high heat, shaking the pan every so often. It should take about 30 minutes.
Once they’ve been roasted, let them cool just enough that you can handle them and peel them.
Put the peeled roasted chestnuts in a large mixing bowl and add the sugar and rum.
Now you’re going to flambé this, so be careful. Here’s how you do it: Light a match. Tilt your bowl so that some of the rum is exposed to the flame. It will light up, and the alcohol will burn off fairly quickly. While it’s flaming, stir continuously to dissolve the sugar, until the rum has reduced to a thick syrup and the flame has died out.
DAVID ROCCO is the co-creator, executive producer, and host of Cooking Channel’s David Rocco’s Dolce Vita. The show has been broadcast in more than 150 countries. His first cookbook, David Rocco’s Dolce Vita, published by HarperCollins Canada in 2008, became a bestseller and won a Canadian Gourmand award. Visit him at www.davidrocco.com.
I love his receipes because they are easy ,fast and delicious. I also purchased his first book. Highly recommend. A cook of any level could easily recreate these recipes.Published 8 months ago by maria massad
Love, love, love David Rocco's fresh and easy style of cooking.Published 8 months ago by A. Deifenbaugh
David's recipes are readable but some of the ingredients are impossible to locate here in the US--be prepared to substitute. Read morePublished 13 months ago by KeeversDad
direct recipes, very comfortable reading, to much Rocco/photos of travel type, I refer to it oftenPublished 13 months ago by Amazon Customer
I would like to balance the reviews that have been posted previously.
I don't think people that have cooked Italian food previously will be satisfied with this book. Read more
My wife got this from the library. She liked it so much we bought our own copy. Buying a book after reading it is as good as it gets for the author.Published 14 months ago by Ken
Just a big waste of money. I could not even stand to watch how he hosts in Cooking channel. If you really know what you're doing, that's good but stay humble. Read morePublished 17 months ago by pICKy ShOPpEr
Beautiful illustrations, wonderful recipes. David Rocco is a cool cat - dig his vibe.
Certainly loved this book.