Tortelli di Castagne

• 300 g Italian pork sausage meat
• 2 teaspoons extra virgin olive oil

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