-
1
First pan-roast the chestnuts.
-
2
Cut a short slit or cross in the shell of each chestnut, and scatter them all in a heavy skillet, one that has a good cover and is big enough for the nuts to roll around in one layer.
-
3
Pour in a cup of water, cover the pan, turn the flame on high, and cook for 5 minutes or more, shaking the pan frequently, until all the water is evaporated.
-
4
Check whether the shells have started to peel open; if they havent, add more water and steam a bit longer.
-
5
Next lower the heat and slowly roast the chestnuts in the dry pan, with the cover still on, for 15 to 20 minutes.
-
6
Shake the pan every minute or two so the nuts roll around and dont burn.
-
7
When the shells are toasted and the nut meats are tender, turn off the heat and douse with half the wine.
-
8
Meanwhile, put a clean absorbent cloth (like an old table napkin) in a wide, shallow bowl or baking dish.
-
9
Dump the chestnuts into the towel and drizzle with the remaining wine.
-
10
Cover the chestnuts with the wet cloth while theyre still hot.
-
11
Let the chestnuts absorb the wine for about 10 to 15 minutes before peeling and devouring them!
