400 g of confectioner's chestnuts, frozen and peeled
1/2 cup of fresh ricotta cheese
1 small egg
1/4 teaspoon of ground cinnamon
1/2 cup of all-purpose flour
5 tablespoons of butter
2 tablespoons of finely chopped onion
1/4 teaspoon of nutmeg
1/4 cup of grated pecorino cheese
Salt and black pepper to taste
Accessories
Large sieve
To serve with
4 tablespoons of grated pecorino cheese
400 g of confectioner's chestnuts, frozen and peeled
1/2 cup of fresh ricotta cheese
1 small egg
1/4 teaspoon of ground cinnamon
1/2 cup of all-purpose flour
5 tablespoons of butter
2 tablespoons of finely chopped onion
1/4 teaspoon of nutmeg
1/4 cup of grated pecorino cheese
Salt and black pepper to taste
Accessories
Large sieve
To serve with
4 tablespoons of grated pecorino cheese
1
Cook the chestnuts in 2 liters of water for 30 minutes or until tender
In a food processor, mix together the cooked chestnuts and ricotta cheese, then pass through a large sieve
2
Combine the eggs, cinnamon, salt, and flour
Shape into rolls and cut into pieces about 1.5 cm long
3
In a skillet, sauté the onion in butter until tender
Season with salt and nutmeg
Reserve in the skillet
4
Boil 4 liters of water with 1 tablespoon of salt
Cook the fritters until they rise to the surface
Drain and transfer them to the skillet with the butter
Quickly reheat and dust with pecorino cheese
Serve immediately.
