Boulettes aux châtaignes


  • 400 g (0,88 lbs) cooked chestnuts
  • 75 g (0,135 lbs) chestnut flour or white flour
  • 30 g (0,066 lbs) hazelnuts
  • 25 cl liquid cashew cream for me
  • 1 yellow onion
  • 2 clove garlic
  • 50 g (0,11 lbs) polenta
  • 50 g (0,11 lbs) cornstarch
  • olive oil
  • salt and pepper

 

Peel the onion and chop it finely. Peel and degerm the garlic cloves.

Blend the chestnuts and hazelnuts until you get a sandy texture. Brown the onion and the pressed garlic cloves in a pan with a little olive oil. Add the chestnut flour, mix well then add 15 cl of liquid cream. Allow to thicken while stirring, then remove from the heat. Add the chestnuts and hazelnuts, salt and pepper then leave to cool.

Prepare 3 bowls with the remaining cream, polenta and cornstarch. Roll the chestnut mixture into balls then pass them successively in the starch, the cream and then the polenta.

Fry the meatballs in a sauté pan with an oil bath for 2/3 minutes and drain on absorbent paper.

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