Everybody was bent over, hunting through the leaves for chestnuts and the occasional porcino to stow away in the bags they carried. I tried looking myself, but most of the large, fuzzy burrs had already been broken open and emptied, either by diligent squirrels or their big, two-legged counterparts. It s time for chestnuts again. Hunt for plump nuts that are heavy for their size, with shells as brown and shiny as the hair of the girl who sat next to you in high school. Once you find them, the next problem is peeling them.
Chestnuts have a nasty habit of clinging to their bitter, tannic inner skins.
They are most easily peeled while hot, after the stubborn jackets have been somewhat steamed loose. To prepare for recipes, cut halfway around the lower edge of the shell with a sharp knife, scoring the skin beneath. Alternatively, you can cut an X on the flat side of the shell. Roast, steam, or boil them about 15 minutes. Keep the nuts piping hot and put on some rubber gloves if you want to preserve your fingertips.