Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
21
High
Nutrition per serving
Calories452.7 kcal (23%)
Total Fat27 g (39%)
Carbs41.5 g (16%)
Sugars0.1 g (0%)
Protein11.7 g (23%)
Sodium979.8 mg (49%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Boil the chestnuts for one hour with some laurel. When they are ready, take them out of the water and peel them while still hot.
CooktopHeat
Pot
Lid
Knife
Bowl
chestnuts75g
water
LaurelStep 2
Chop the parsley.
Cutting BoardKnifeStep 3
When the chestnuts are cold, put them into a good processor with all the other ingredients. Mix all the ingredients, adding a bit of olive oil in case it gets too dry.
Food ProcessorMixchestnuts75g
ricotta75g
grated parmesan10g
olive oil
salt
white pepper
nutmegStep 4
Take a small portion of the mixture and form the rissoles. Consider something between 15 and 20 grams each. Keep your hands wet, using cold water so the mixture is not going to stick to your hands.
SpatulaStep 5
Put some parchment paper on a baking tray, ease down the rissoles, and bake them into your oven for about half an hour. This time depends on how big the rissoles are. Consider that when they are ready, they look a little browny.
OvenHeat
Baking Rack
Parchment paperNotes
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