Make a very thin sheet of past dough and pull it with hands.
Ingredients for the stuffing: one kilo of boiled chestnut, which have
to be also peeled and sieved. Add a spoon of olive oil, nutmeg, salt and
grated Parmesan cheese. Cut the thin layer with a glass in order to form
the so-called "tortelli". Cook them in abundant salted water
and dress them with butter and Parmesan cheese. This course origins from
the northern side of the Apennines, but it was also prepared in the resort
of Villore, near Vicchio.
Text Tebaldo Lorini
Translated by Gianna Toni