Chestnuts, called "Keschtn" in South Tyrol, are inseparably linked to Törggelen. In many wine taverns they are still roasted over an open fire. They are the crowning glory of a Törggelen menu, but can also be cooked at home. Here are a few tips to make roasting chestnuts a success at home as well.
Chestnuts, called "Keschtn" in South Tyrol, are inseparably linked to Törggelen. In many wine taverns they are still roasted over an open fire. They are the crowning glory of a Törggelen menu, but can also be cooked at home. Here are a few tips to make roasting chestnuts a success at home as well.
The chestnut has always been very popular on South Tyrolean farms. It is very nutritious thanks to its high starch and vitamin content and is enjoyed boiled or roasted. It develops a very special aroma when roasted.
To avoid getting bitter "Keschtn", you can put them in a water bath beforehand and sort out those that float on top. Score the remaining chestnuts well with a sharp knife on the side that is curved outwards. This is best done with a box cutter. Now put a pan on the cooker, let it get hot and put the chestnuts in. Roast them for about 20 minutes with the lid closed. It is important to keep swirling the pan so that the chestnuts don't burn. Afterwards, you can wrap the chestnuts in a damp cloth for a few minutes and serve.
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