Chestnut nuggets with cheese

2_03883 CHESTNUT NUGGETS with CHEESE INGREDIENTS for 4 PEOPLE 350 g chestnuts, 200 g of potatoes, 2 egg yolks, 40 g flour, a sprinkle of cinnamon, salt.

For the sauce: 70 g of cheese, 20 g butter, 150 g cooking cream, white pepper.

Boil the chestnuts before clean in plenty of water with 10 g of salt: they must become very tender.

Meanwhile, wash the potatoes, boil 20 minutes in boiling water: must be keep.

Drain and peel the potatoes are still hot.

Pass the potato masher and let fall the puree into a large bowl.

Delete gently Peel chestnuts (keep by at least 5-6 for decoration of dishes).

Pass through the ricer, drop the puree with the potatoes and let cool.

Mix then the ingredients with a fork.

Add the egg yolks, whisked with a fork.

Add the flour and cinnamon and continue to work the mixture until it is well blended.

Adjust fine salt.

Check out the mixture prepared with a spoon and formed the nuggets, not too large.

Proceed to the preparation of the mixture, placing the nuggets spaced between them on a work surface sprinkled with flour.

Bring to a boil at least 3 litres of salted water.

Dip nuggets in boiling water and drain as they return to the surface.

In a bowl, grate the cheese, pour the butter into a small saucepan and let it dissolve well, without it burning.

Add the cream and cheese, stir with a wooden spoon to melt well.

Drain nuggets, remove the cooking water.

Season with the cheese sauce.

Sprinkle with white pepper and serve immediately.

decorate the plate with chestnuts held by cut in half.