Chestnut Agnolotti with Fontina Cheese and Celery Root Purée

Name: Chestnut Agnolotti with Fontina Cheese and Celery Root Purée
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 tablespoon plus 2 teaspoons white truffle oil; 1½ teaspoons chopped garlic; 1½ tablespoons unsalted butter; ¼ cup mascarpone; 3 tablespoons (1½ ounces) unsalted butter, at room temperature; 1 generous cup peeled roasted fresh chestnuts (see Note) or vacuum-packed unsweetened chestnuts; Kosher salt and freshly ground white pepper; 1⅓ cups peeled, quartered, and sliced celery root; Kosher salt and freshly ground black pepper; ½ cup peeled, quartered, and sliced Yukon Gold potato; ½ recipe Pasta Dough; ½ cup sliced onions; 1 cup lightly packed shredded creamy Italian Fontina (2½ ounces); 2 bay leaves; ½ cup Beurre Monté; 3 cups heavy cream; 2 to 3 cups Vegetable Stock; 1 teaspoon white truffle oil; ½ cup Vegetable Stock; ½ cup water

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Chestnut is a luxurious wintertime filling, and a great flavor combination with the Italian Fontina cheese, celery root, and truffle oil.

Ingredients

Chestnut Filling

1 generous cup peeled roasted fresh chestnuts (see Note) or vacuum-packed unsweetened chestnuts
2 bay leaves

Europe
France
Starter
Pasta
Vegetarian
Mediterranean

Method

For the Chestnut Filling

Place the chestnuts, bay leaves, vegetable stock, and water in a saucepan, bring to a simmer, and cook for about 15 minutes, to reduce the liquid by half and soften the chestnuts. Strain and reserve the liquid; discard the bay leaf.

Purée the chestnuts in a food processor. With the motor running, gradually pour enough of the