Italian Speck Wrapped Chestnuts are the perfect fall finger food, especially when sweet chestnuts come into season. This simple yet flavorful dish brings together the rich, smoky taste of speck, a famous Italian ham from the South Tyrol region, and the natural sweetness of chestnuts.
These tasty bites are ideal for an aperitif, but they also make a great appetizer to add a touch of originality and gourmet flair to any meal. The recipe is incredibly easy: boiled chestnuts are wrapped in thin slices of speck and then baked for a few minutes.
The longest part of this recipe is preparing the chestnuts, as they need to be cooked and peeled. To save time, you can use pre-cooked and peeled chestnuts, which are widely available. If you'd like to cook your own, I’ve included a helpful section below on how to cook and peel chestnuts.
What makes this dish special is the combination of flavors: the sweet, soft chestnut and the smoky, crisp speck, perfectly balanced with a touch of rosemary. The mix of textures—crunchy speck on the outside and tender chestnut on the inside—makes each bite truly irresistible.
If you don’t have speck, bacon is a great substitute, but using speck adds an authentic Italian flavor that makes this dish stand out.
Whether served as an appetizer, a refined snack, or a unique addition to your dinner menu, these Italian Speck Wrapped Chestnuts are sure to impress anyone lucky enough to try them!
Ingredients
Prep Time: 15 Min | Cook Time: 5 Min | Servings: 4
- 20 chestnuts, cooked and peeled
- 10 slices of speck
- a sprig of rosemary
- 1 tablespoon of extra virgin olive oil
Instructions
BEFORE YOU START! I recommend using pre-cooked and peeled chestnuts to save time. However, if you’ve bought raw chestnuts and prefer to cook and peel them yourself, make sure to carefully follow the instructions in the paragraph below on how to cook and peel chestnuts while keeping them whole.
Step 1) - Start by placing the slices of speck on a cutting board, one at a time. Using a sharp knife, carefully cut each slice in half lengthwise. This will give you long, thin pieces to wrap around the chestnuts.
Next, take each chestnut and wrap it in half of the speck slice.
Step 2) - Roll the speck tightly around the chestnut to make sure it holds together. Continue this process until all of the chestnuts are wrapped in speck.
Step 3) - Line an oven dish with a sheet of baking paper to prevent sticking. Preheat your oven to 180°C (350°F) so it’s ready for baking when you finish preparing the chestnuts.
Arrange the speck-wrapped chestnuts in the baking dish, leaving a little space between each one. Sprinkle a few rosemary needles over them to add a fragrant flavor. Then, drizzle a small amount of extra virgin olive oil over the chestnuts to help them crisp up while baking.
Step 5) - Place the dish in the preheated oven and bake for about 10 minutes, or until you see the speck becoming crispy.
Once done, take the chestnuts out of the oven and transfer them to a serving plate. Garnish with a few sprigs of fresh rosemary for extra aroma and serve immediately while still warm.
YOU MUST ALSO TRY:
- Tuscan Chestnut Pancakes
- Castagnaccio Recipe
- Chestnut Gelato Recipe
- Squash Casserole Recipe
- Canederli: Traditional Tyrolean Bread Dumplings with Speck
Storage
These chestnut and speck bites are best enjoyed fresh, while they are still warm and crispy. This way, you can fully appreciate the combination of flavors and textures at their best.
However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 1 or 2 days.
When you're ready to enjoy them again, take them out of the fridge and let them come to room temperature for a few minutes.
To bring back their warmth and crispiness, place them in a preheated oven for a few minutes until they are slightly warmed through. This will help revive their delicious texture and flavor.
Avoid reheating them in the microwave, as this may make the speck soft rather than crispy.
Tips
How to Cook and Peel Chestnuts (While Keeping Them Whole)
To cook and peel chestnuts while keeping them whole, begin by selecting fresh chestnuts that are firm, shiny, and free of cracks or holes.
Using a sharp knife, make a shallow "X" on the flat side of each chestnut. This will prevent them from bursting during cooking and make peeling easier later on.
Place the scored chestnuts in a large pot of water, ensuring they are fully submerged, and bring the water to a boil. Let the chestnuts cook for about 40-50 minutes, stirring occasionally, until they are tender when pierced with a fork.
Once they are cooked, drain the chestnuts and let them cool just enough to handle. It’s important to peel them while still warm, as the shells and skins will come off more easily.
Start peeling from the "X" you made earlier, carefully removing both the outer shell and the thin brown skin beneath it. Be gentle to keep the chestnuts intact.
If you find the inner skin difficult to remove, wrapping the chestnuts in a clean kitchen towel for a few minutes may help loosen it.
To keep the chestnuts easy to peel, it’s a good idea to cover any unpeeled chestnuts with a cloth or keep them in a warm oven. Cold chestnuts can be more difficult to peel, so working while they are warm is essential for the best results.
Party Presentation Tip
If you're preparing these delicious bites for a party or buffet, consider threading three or four of them onto a toothpick, creating mini skewers.
This not only makes them easier to grab and enjoy, but also adds an elegant touch to your presentation, making your buffet table even more inviting.
Variations
Substituting the Speck
If you prefer, you can easily replace the speck with bacon, which will still give you a rich and savory flavor. If you’re not a fan of the smoky taste, sweet pancetta or Parma ham are excellent alternatives.
Both will give a more delicate flavor while still complementing the natural sweetness of the chestnuts.
Adding Different Herbs
Feel free to get creative with the herbs you use to flavor these morsels. While rosemary is a classic choice, you can experiment with other fresh herbs like mint, basil, chives, or sage.
Each herb brings its own unique touch and can completely change the flavor profile of the dish. Choose the one that best fits your taste or the theme of your meal.
Recipe Card
Italian Speck Wrapped Chestnuts
Ingredients
- 20 chestnuts - cooked and peeled
- 10 slices speck
- 1 sprig rosemary
- 1 tablespoon olive oil - extra virgin
Instructions
- Start by placing the slices of speck on a cutting board, one at a time. Using a sharp knife, carefully cut each slice in half lengthwise. This will give you long, thin pieces to wrap around the chestnuts.
- Next, take each chestnut and wrap it in half of the speck slice.
- Roll the speck tightly around the chestnut to make sure it holds together. Continue this process until all of the chestnuts are wrapped in speck.
- Line an oven dish with a sheet of baking paper to prevent sticking. Preheat your oven to 180°C (350°F) so it’s ready for baking when you finish preparing the chestnuts.
- Arrange the speck-wrapped chestnuts in the baking dish, leaving a little space between each one.
- Sprinkle a few rosemary needles over them to add a fragrant flavor. Then, drizzle a small amount of extra virgin olive oil over the chestnuts to help them crisp up while baking.
- Place the dish in the preheated oven and bake for about 10 minutes, or until you see the speck becoming crispy.
- Once done, take the chestnuts out of the oven and transfer them to a serving plate. Garnish with a few sprigs of fresh rosemary for extra aroma and serve immediately while still warm.
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