The aroma of roasted chestnuts begins to waft through the autumn air and steaming roasts herald the return of one of the year’s most beloved traditions. But anyone who tries to reproduce the unmistakable flavor of street nuts at home knows that the result is rarely the same. Two Portuguese chefs, Filipe Carvalho and Alexandre Silva, shared with Magg magazine his secrets to transforming this fruit into a true success.
According to chef Alexandre Silva, the first step starts long before the oven: knowing how to choose the right chestnut. The advice is to opt for those of national origin, especially from the areas of Vila Real and Trás-os-Montes, where the soil and climate make the fruit tastier and fresher. The quality, he says, is noticeable from the first bite.
How to choose quality chestnuts
The temptation to opt for the cheapest ones can be expensive. Filipe Carvalho, chef at the JNcQUOI Fish restaurant, explained to the same source that “the cheapest nuts are often mixed with the previous year’s product”. The more expensive ones, although less economical, are usually newer and have a better texture.
The exterior of the chestnut also reveals a lot. The shine of the peel is a sign of freshness: the more glossy it is, the more natural oils it retains. Rigidity is another indicator not to be ignored, when tightening, it should feel firm and without hollow areas. “If the chestnut occupies all the space inside the shell, it is from this year”, summarizes the chef.
With the selection made, the most anticipated part arrives: the preparation. The two chefs are unanimous on one point: the secret of roasted chestnuts is the thermal shock. It is this sudden impact of heat that loosens the skin and makes the chestnuts easy to peel, just like those from street vendors.
The secret of thermal shock
At street stalls, chestnuts are roasted with coking coal, which reaches high temperatures. “When the flame touches the fruit, the skin naturally comes off”, explains Alexandre Silva. To recreate this effect at home, Filipe Carvalho recommends using the fireplace: “Place the chestnuts over direct fire, the result is identical.”
Those who don’t have a fireplace can improvise on the stove. “Use a metal strainer over the gas burner and lightly burn the skin before placing it in the oven”, advises the chef. This first burning is what makes the difference between a shell that comes off whole and one that sticks to the kernel.
Practical alternatives for home
For those who prefer a less time-consuming option, Alexandre Silva suggests “programming the oven to the maximum temperature for around 15 minutes”. This short period is enough to reproduce the same thermal shock and loosen the skin. Then, just reduce the heat to finish the roasting.
An essential detail that both emphasize: never forget to chop the chestnuts. Without the small cut in the shell, the accumulated steam could make them explode in the oven, and turn the magusto into a disaster.
Coarse salt and water: two unlikely allies
Before going into the oven, Alexandre Silva recommends that the chestnuts be rinsed in cold water. This step helps to conserve moisture and prevent them from drying out excessively. When it comes to placing them on the tray, there is a trick that few people know: line the bottom with a generous amount of coarse salt.
Salt is not just used to enhance the flavor, it works as a thermal conductor, distributing heat evenly. The tray must be wide and have low walls, so that all chestnuts receive the same temperature.
When are they on point?
The ideal roasting time is relative and depends on each person’s taste. “There are those who prefer them more cooked and others who like to leave them with a raw touch”, says Filipe Carvalho. The best advice is simple: try it, and take the opportunity to warm up and savor the aroma that fills the house.
A tradition that warms up autumn
Roasting chestnuts is more than a culinary gesture, it is a ritual that marks the Portuguese autumn. From the shine of the shell to the crackling in the oven, there is something comforting about this process that spans generations. And with these chef tips, the flavor of street chestnuts can finally reach your kitchen.
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