Stewed Chestnuts With Ricotta

Name: Stewed Chestnuts With Ricotta
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 2 pounds peeled chestnuts (available in specialty stores and at chestnutgrowersinc.com); 1 small fennel bulb, halved, a few fronds chopped and reserved for garnish; 2 ribs celery, roughly chopped, a few leaves chopped and reserved for garnish; 2 small bay leaves; Kosher salt; 3/4 cup heavy cream; 4 tablespoons unsalted butter, cut into small pieces; 3/4 cup whole-milk ricotta, at room temperature

Recipe from Prune

Adapted by Sam Sifton

Stewed Chestnuts With Ricotta — Francesco Tonelli for The New York Times

Total Time: 1 hour
Rating: 4(27)
Comments: Read comments

Featured in: Chefs’ Tips for the Thanksgiving Meal

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Ingredients

Yield:6 to 8 servings

2pounds peeled chestnuts (available in specialty stores and at chestnutgrowersinc.com)
1small fennel bulb, halved, a few fronds chopped and reserved for garnish
2ribs celery, roughly chopped, a few leaves chopped and reserved for garnish
2small bay leaves
Kosher salt
¾cup heavy cream
4tablespoons unsalted butter, cut into small pieces
¾cup whole-milk ricotta, at room temperature

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Spread chestnuts in a roasting pan and roast until lightly golden, about 25 minutes.
Step 2
Transfer to a deep, heavy pot. Cover with cold water, and add fennel, celery, bay leaves and a pinch of salt. Place over medium heat and simmer until the chestnuts are very soft but still whole, about 25 minutes. Drain cooking liquid and reserve. Discard fennel, celery and bay leaves.
Step 3
Stir cream and butter into chestnuts, adding reserved cooking liquid if mixture is very thick. Gently reheat on a low burner, then transfer to a warm serving platter. Top with the ricotta and sprinkle with salt and the chopped fennel and celery tops.

Ratings

4 out of 5

27 user ratings

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Comments

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Joy M3 years ago

In my opinion, this dish is tasty, but not so tasty as to justify the excessive fat. More important, it was very difficult to carry out. I finally gave up on shelling uncooked chestnuts and moved ahead with the roasting phase. Roasted or not, removing the nuts whole from the shells is also a tall order. Finally, it should have called for large chunks of celery since they are to be removed after the boil phase.

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