Roasted Chestnuts (Castagne Arrostite)

With a sharp knife cut the chestnuts.

Arrange on baking and cook at 180 degrees for half an hour, or, if you have the proper pan, let them roast on the stove to heat.

Chestnuts are ready when you see on signs of skin burns.

Peel, remove the skin and use them, whole or crumbled, as stuffing for a chicken or a Roast Turkey.

Or you can serve as a side dish after being sprayed with a little melted butter in a water bath perfumed with a Laurel leaf and flavored with a pinch of salt and pepper.