|Amazon Price||New from||Used from|
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.
My wife and I have enjoyed this book so much, that we purchased a second to give as a gift.
This is an appealing book and it certainly conveys the love and enthusiasm for Italian cooking...and puts you right in the mood to start cooking these recipes.
Great recipes that are not overly complicated with beautiful photos and interesting stories.
David's recipes are readable but some of the ingredients are impossible to locate here in the US--be prepared to substitute. Read morePublished 2 months ago by KeeversDad
direct recipes, very comfortable reading, to much Rocco/photos of travel type, I refer to it oftenPublished 3 months ago by Michael D. Groves
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 3 months ago by Ken
gorgeous scenic photos. would have like more recipes from his television show, which is why I bought the book in the first place. Read morePublished 4 months ago by Barbara
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 6 months ago by pICKy ShOPpEr
Beautiful illustrations, wonderful recipes. David Rocco is a cool cat - dig his vibe.
Certainly loved this book.
I'm the type of person who is normally hesitant to buy cookbooks. I first encountered Made in Italy at my local library and checked it out. I couldn't get enough of it. Read morePublished 12 months ago by DoritoChip
Well written and i enjoyed the side stories david adds to his books to make them more personal. Like his other book the receipts are simple but enticing and many are unique.Published 12 months ago by Robert Buzzelli
Great book of Italian recipes. I love the authenticity of the recipes and also David shows his authentic techniques.
I can't wait until his next book comes out!