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Ricotta And Chestnut Fritters with Bagna Cauda

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Italian Italian5 4 servings

INGREDIENTS

1 c Fresh ricotta
3 lg Eggs
1/2 c Freshly-grated parmigiano-reggiano cheese; plus
4 tb Freshly-grated parmigiano-reggiano cheese
1/4 c Chestnut flour; plus
2 tb Chestnut flour
(available in gourmet markets)
1 c Finely-chopped roasted chestnuts; spread out
On a flat plate
1 cn Anchovy filets -; (4 oz), with their
; juices
6 Garlic cloves; finely chopped
1/2 c Extra-virgin olive oil
6 tb Unsalted butter
1 qt Pure; (pomace) olive oil,
; for frying

INSTRUCTIONS

In New York City you can find roasted chestnuts readily. If you cannot find
roasted chestnuts, here is what to do. Take 10 chestnuts and score a cross
on the pointed end of each chestnut and roast in the oven at 400 degrees
for about 20 minutes. Peel the nuts and chop them until the texture is of
bread crumbs. Set aside.
In a large mixing bowl place the ricotta cheese, 2 eggs and 1/2 cup
Parmigiano-Reggiano and blend well. With your hands mix in the chestnut
flour until a smooth cookie-like dough forms. If the dough is too soft add
slightly more chestnut flour until you reach the desired consistency. To
test the dough, form a small ball and set aside. The dough ball should be
able to hold its shape.
In a small bowl beat the remaining egg. Take a small amount of the ricotta
mixture and make a 2-inch ball. Carefully cover the ball with the beaten
egg and while still wet, dredge in chopped chestnuts. Gently press the nuts
so that they adhere. Continue this process until all the cheese mixture is
finished. Allow the balls to rest for 20 minutes on a plate in your
refrigerator to dry.
Pour the 1 quart olive oil into a large 4-quart sauce pan, one with sides
at least 6 inches high. Heat the oil over medium heat until just smoking.
Meanwhile combine the anchovies with their juices, garlic and 1/2 cup olive
oil in a small sauce pan and stir over medium heat. Mash the anchovies to a
paste and cook until just warm but not hot -- about 10 minutes. Stir in the
butter 1 tablespoon at a time until melted and smooth. Set aside.
Fry the ricotta balls in hot oil until golden brown, turning with tongs
about 3 to 4 minutes. Remove ricotta balls with tongs to a plate covered
with paper towels. Place in a warm oven (180 degrees) while frying the
remainder of the balls. Pour bagna cauda into individual ramekins and serve
as a dipping sauce.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5621)
Per serving: 447 Calories (kcal); 48g Total Fat; (94% calories from fat);
5g Protein; 2g Carbohydrate; 187mg Cholesterol; 45mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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