Italian Speck Wrapped Chestnuts

Method8 steps · about 25 min

1. 1

   Step 1: Place all ten speck slices on a cutting board and cut each lengthwise into two long strips, making twenty strips in total.

   Uses 10 slices speck

2. 2

   Step 2: Check that all twenty ready-cooked chestnuts (20) are free of shell and inner skin. Wrap each whole chestnut in one of the twenty speck strips.

   Uses All twenty strips made from ten slices · 20 cooked and peeled whole chestnuts, ready to use

   
3. 3

   Step 3: Roll each strip snugly around its chestnut so it holds together, keeping the seam underneath. Finish all twenty wrapped pieces.

   Uses All twenty wrapped chestnuts

   
4. 4

   Step 4: Line an oven dish with baking paper. Preheat the oven to 180°C / 350°F.

5. 5

   Step 5: Arrange all twenty wrapped chestnuts in the lined dish, leaving a little space between them.

   Uses All twenty prepared wrapped pieces

6. 6

   Step 6: Wash the rosemary sprig and remove a few needles to sprinkle over the tray. Keep the remaining rosemary for optional serving decoration. Drizzle the measured tablespoon extra virgin olive oil (1 tbsp) evenly over all the wrapped chestnuts.

   Uses The complete prepared tray · 1 sprig fresh rosemary: a few needles for baking, remainder for optional serving garnish · 1 tbsp extra virgin olive oil

   
7. 7

   Step 7: Bake in the preheated oven at 180°C / 350°F for about ten minutes, until the chestnuts are hot and the speck is crisp. Continue briefly if needed to reach that endpoint.

   Bake until speck is crisp and chestnuts are hot · 10 minUses The complete assembled tray, with remaining rosemary held separately

8. 8

   Step 8: Transfer the twenty baked chestnuts to a serving plate. Decorate with the reserved rosemary if wanted, removing woody stems before eating. Serve warm as four portions of five pieces.

   Uses All twenty baked pieces · The held remainder of the original rosemary sprig