Cut chestnuts all around. Place on a baking tray and place in oven heated to 200 °C (gas mark 3).
Roast for about 15 minutes until the tips of the shells have turned all the way out. Quickly peel off the chestnuts. Make sure to remove all parts of the light-colored inner skin as well.
Peel and finely dice the echalots. Sauté in a little butter until soft. Add the rest of the butter and fry until frothy.
Add chestnuts, season with cayenne pepper and salt and roast for 2 min, shaking frequently.
Sprinkle with fresh parsley to serve.
Ideal accompaniment to roast pork or beef, poultry or game.
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