Chestnut Agnolotti with Fontina Cheese and Celery Root Purée

Preparation info
  • Makes


    • Difficulty


Appears in

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.


Chestnut Filling

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


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