Tortelli di Castagne

Chestnut Tortelli with Sausage and Thyme

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

When we were kids, every Sunday my brother, Nicola, wanted Mamma to make this dish for him, whether chestnuts were in season or not.



To start making the tortelli, using a sharp knife, slit the chestnut shells. Place the chestnuts in a large heavy-based saucepan with the water, bay leaf and rock salt and bring to the boil. Reduce the heat to low and simmer, covered, for 50 minutes or until a wooden skewer inserted through the slits passes easily into the chestnuts. Drain and set aside until cool enough to handle. Remove the s