Tortelli di Castagne from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
When we were kids, every Sunday my brother, Nicola, wanted Mamma to make this dish for him, whether chestnuts were in season or not.
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Cooking tools:
- Chef's knife
- Heavy-based saucepan
- Stove
- Wooden skewer
- Colander
Ingredients
- 100 g Grana Padano, freshly grated
- fine semolina, for dusting
- 300 g Fresh Pasta Dough, passed through the pasta machine 6 times
- salt flakes
- 2 eggs, lightly beaten
- 10 g rock salt
- 1 fresh bay leaf
- 1 1/2 litres water
- 500 g chestnuts
- 3 sprigs thyme, leaves picked
- ¼ cup (60 ml) water
- 50 g unsalted butter
- 2 teaspoons extra virgin olive oil
- 300 g Italian pork sausage meat
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