After years of hard work and much frustration, I was granted an Italian citizenship. During the process people asked, “But why do you want it?” My answer? Who would not want dual citizenship in Italy ...
- 1 pound fresh chestnuts
- 1 dry red wine such as Zinfandel, Burgundy or Chianti
- With a sharp knife cut an X in the flat side of each chestnut. Place nuts in a shallow baking pan and roast, uncovered, in a 450° oven for 10 minutes. (To roast in a fireplace, place in a large heavy skillet or chestnut pan. Roast for 10-15 minutes shaking pan occasionally until shells curl back and chestnuts are hot through.)
- Cool slightly and peel. To serve, half fill 6 goblets with wine. Drop peeled chestnuts in the wine glass. Let sit for a minute and eat.
- Serve this old-world dessert as soon as the roasted chestnuts are cool enough to peel. You might find it convenient to roast and peel the chestnuts ahead, then wrap the nuts in foil and reheat in a 300° oven for 10 minutes.