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Tortelli di castagne

(Chestnut tortelli)

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


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