Roasted Chestnut Pancetta Skewers

roasted chestnut pancetta skewers

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Recipe adapted on "La Cucina Italiana".


  • 9 smoked pancetta slices
  • 9 chestnuts
  • few rosemary sprigs
  • 2 Tsp acacia honey
  • 3 Tbspolive e.v.o. oil for pan frying


  1. Cut the chestnut, making the slit on the top just piercing the skin, We used a chestnut cutter, but a knife will do, then roast them in a pan (better if the pan is perforated, and the chestnuts roasted on the BBQ), for about 30 minutes.
  2. Let them cool a bit, then peel them and remove the skin, without breaking them.
  3. Place some rosemary sprigs on top of the roasted chestnut, a drop of olive oil, then wrap it in a slice of pancetta.
  4. Skewer roasted chestnut pancetta carefully making sure that the pancetta is held in place.
  5. Place three chestnuts rolled in pancetta on each skewer.
  6. In a frying pan, add 2 Tbsp e.v.o. oil and cook the skewers just long enough to brown the pancetta.
  7. Serve hot, drizzled with honey.
  8. Enjoy!


Don't pass on the honey, it really brings this dish together!


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