Stewed Chestnuts With Ricotta

1. 1

   Preheat oven to 375 degrees.

2. 2

   Spread chestnuts in a roasting pan and roast until lightly golden, about 25 minutes.

3. 3

   Transfer to a deep, heavy pot.

4. 4

   Cover with cold water, and add fennel, celery, bay leaves and a pinch of salt.

5. 5

   Place over medium heat and simmer until the chestnuts are very soft but still whole, about 25 minutes.

6. 6

   Drain cooking liquid and reserve.

7. 7

   Discard fennel, celery and bay leaves.

8. 8

   Stir cream and butter into chestnuts, adding reserved cooking liquid if mixture is very thick.

9. 9

   Gently reheat on a low burner, then transfer to a warm serving platter.

10. 10

    Top with the ricotta and sprinkle with salt and the chopped fennel and celery tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.