Recipes
Mugello Chestnut Tortelli pasta recipe
dinner_dining
First courses
Photo © Vetrina Toscana
Fall is a captivating time for discovering Tuscany: nature takes on warm orange colors and the land becomes even more bountiful: mushrooms, truffles, chestnuts, wine and new olive oil, products with a unique flavor that enrich the simple and authentic traditional recipes.
Chestnuts are the stars of this recipe, especially the Marrone del Mugello PGI chestnut, the main ingredient in this and many other fall dishes!
Ingredients for 6 people:
For the homemade pasta:
- 600 g 00-grade superfine flour
- 6 eggs
For the filling
- 600 g boiled PGI chestnuts
- 50 g Grana cheese and nutmeg
Preparation
Homemade pasta - Credit: Kinzica Sorrenti
- Wash the chestnuts well and drop them into a large saucepan of cold water. After the water comes to the boil, cook them for about 50-60 minutes. Once cooked, drain and peel while still hot
- Puree the chestnuts with a vegetable mill
- Meanwhile, mix the ingredients for the pasta, until smooth and homogeneous
- Let stand for about 30 minutes
- Take the chestnut mixture and add two handfuls of Grana cheese and the nutmeg
- Soften it with a few tablespoons of warm, salted water until the consistency is just right: it should be soft but not runny
- Roll out the pasta dough until you have two sheets a few millimeters thick
- Using a cooking spoon, place spoonfuls of the mixture on the sheet of pasta dough, keeping a proper distance, then cover with another sheet of the dough and cut with a pastry wheel
- Close the Tortelli pasta, paying attention to the edges
- Cook in salted water for 3-4 minutes
- Season the Tortelli pasta with a generous amount of meat sauce or sauté them in a pan with butter, breadcrumbs and Parmesan cheese
