The traditional castanyada classic made with care and good produce, tender inside and roasted outside.
The season's most iconic recipe, perfect for sharing and for reconnecting with autumn's simplest gesture.
Score the chestnuts with a clean cut and spread them out on a tray. This prevents them from bursting and makes them easier to peel afterwards.
Roast them at a high temperature until the skin splits open and they give off a toasted aroma. You can drizzle them lightly with oil to help them brown.
Let them rest covered with a cloth for a few minutes before serving. This keeps them warm and makes the skin come away more easily.
Easy
