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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Very good with turkey or roast beef. If you want unusual, this would be it. Ingredients:
1 cup of cooked and pureed chestnuts |
3/4 cup of ricotta cheese |
1/2 cup of heavy cream |
2 eggs |
2 tbsp of beef stock |
2 tbsp of unsalted butter melted |
2 scallions, minced |
1 tsp of salt |
1/2 tsp of white pepper |
1/4 tsp of nutmeg |
1 tbsp of fresh grated parmesan cheese |
1 pie shell, partial blind bake |
roasted chestnuts for garnish |
Directions:
1. Preheat oven to 375 degree.
2. Combine the chestnut puree, ricotta, cream, eggs, stock, butter, scallions, salt, pepper, nutmeg and Parmesan.
3. Mix well and pour into the partially baked pie shell.
4. Bake 25 minutes until set.
5. Serve warm with roasted meat of choice. Garnish with warm chestnuts.
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