Chestnutspoonbreadwithfontinacheese Recipes

20 BEST WAYS TO USE CHESTNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chestnut recipe in 30 minutes or less!

4-CHEESE FLATBREADS

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

CRETAN KALITSOUNIA (SWEET CHEESE PASTRIES)

Steps:

• Prepare a stiff dough with the flour, olive oil, salt and water.
• Leave to rest, covered, for an hour.
• Crumble cheese.
• Mix well with egg, zest, cinnamon and sugar.
• Separate dough in two.
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface.
• Using a water glass, cut into small rounds 3 inches in diameter.
• Place 1 tablespoon of the cheese mixture on each round of dough, moisten edges with a little water, fold over and seal well, pressing the edges together with a fork.
• Repeat with remaining dough and cheese filling.
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan.
• Fry pastries until golden brown.
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot.

CHESTNUT SPOON BREAD WITH FONTINA CHEESE

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add chestnuts and thyme. Sauté until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes. Bring milk just to simmer in heavy large saucepan over medium-high heat. Add salt, then gradually whisk in pasta flour. Reduce heat to medium. Cook until mixture is very thick, stirring constantly, about 3 minutes. Remove from heat. Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts. Whisk in egg yolks 1 at a time; stir in chestnuts. Beat egg whites in large bowl until stiff but not dry. Fold whites into warm flour mixture in 2 additions. Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese. Bake spoon bread until puffed and beginning to brown, about 35 minutes. Let cool 5 minutes; serve warm.
• *Available at specialty foods stores, Italian markets, and some supermarkets.

PANZANELLA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.