Tortelli di Castagne

Name: Tortelli di Castagne (Chestnut Tortelli with Sausage and Thyme)
Yield: Serves 8
Cuisine: Italian
Ingredients: 1.5 litres water; salt flakes; 300 g Italian pork sausage meat; 2 teaspoons extra virgin olive oil; 1 fresh bay leaf; 10 g rock salt; 500 g chestnuts; ¼ cup (60 ml) water; 3 sprigs thyme, leaves picked; 50 g unsalted butter; 100 g Grana Padano, freshly grated; 2 eggs, lightly beaten; 300 g Fresh Pasta Dough, passed through the pasta machine 6 times; fine semolina, for dusting

Chestnut Tortelli with Sausage and Thyme

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

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

Method

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