Chestnut Tortelli

First courses

Chestnut Tortelli

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Ingredients for about 40 tortelli:

For the filling:

500 g of boiled chestnuts (about 1.5 kg of fresh chestnuts)

200 g of mostarda

100–120 g of amaretti cookies

1 small glass of rum

2 drops of mustard essence (optional)

salt

• Fill a large pot with water and bring it to a boil. Meanwhile, make a small incision in each chestnut. Lightly salt the water and cook the chestnuts for at least 45–50 minutes (depending on their size). Turn off the heat and let them sit for another 20 minutes. Peel them and either pass them through a food mill or blend them into a puree using a food processor.

• Finely chop the mostarda and amaretti in a food processor, then combine them with the chestnut puree, salt, and rum. Mix well. If desired, add mustard essence in small drops (available at pharmacies) to enhance the flavor. Be cautious when using it, as it can be dangerous if it comes into contact with the eyes!
• The same goes for the type of mostarda to use: a sweeter variety for a more delicate flavor or a spicier one for a bolder taste.
• At this point, you can freeze the filling or immediately assemble the tortelli.

For the dough:

• 400 g of white flour
• 4 eggs
• A pinch of salt

Knead all the ingredients (by hand or with a stand mixer) until the dough is smooth and elastic. Let it rest for at least 30 minutes, covered with plastic wrap.

Roll out the dough using a pasta machine to achieve a thin sheet. Place small spoonfuls of filling on the sheet, cover with another sheet of dough, and press down gently with your hands to remove any air pockets. Trim the excess dough.

At this stage, the tortelli can either be frozen or cooked immediately.

• Cook the tortelli in plenty of salted boiling water. Dress them with melted butter and a generous amount of Parmigiano Reggiano.