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Ingredientes
- 1 lb dry chestnuts
- 1/2 lt lowfat milk
- 1 c. cream
- 2 c. freshly-grated Parmigiano-Reggiano plus more for grating over the finished dish
- 2 whl Large eggs plus
- 2 x egg yolks
- 1 pch nutmeg or possibly to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta Dough (see recipe)
- 8 Tbsp. sweet butter
- 8 x sage leaves
Direcciones
- Soak the chestnuts in salted water for 12 hrs or possibly overnight. Drain the chestnuts, peel them, and place in a heavy-bottomed saucepan with the lowfat milk and cream. Add in sufficient water so which the chestnuts are completely covered and cook over medium-high heat, taking care not to scorch the lowfat milk, till the chestnuts are easily mashed with a fork, about 30 to 45 min.
- Drain the chestnuts, reserving the cooking liquid, mash and allow to cold. Once cold, place in a bowl and add in the cheese, Large eggs, nutmeg and black pepper. If necessary, add in some of the cooking liquid to bring the mix to the proper consistency. It should hold its shape when a Tbsp.-sized ball is removed from the batch, but shouldn't be so stiff which you risk tearing the delicate pasta which will envelop it.
- Divide the prepared pasta dough into 3 equal-sized balls and roll each ball out to the thinnest setting on a pasta rolling machine. Cut each sheet of pasta into 4-inch squares. Place a Tbsp. of the chestnut filling in the center of each square and fold the squares, corner to corner, then join the remaining corners to create the tortelli. Set the tortelli on a sheet tray dusted with flour, and cover with clean, damp kitchen towels.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Drop the tortelli into the boiling water and cook 2 min.
- Meanwhile, in a 14- to 16-inch saute/fry pan, heat the butter till it foams and subsides. Add in the sage and allow to rest. Drain the pasta, reserving the cooking liquid, and add in to the saute/fry pan with the butter. Add in a few splashes of the pasta cooking water and toss over high heat 2 min to coat and emulsify the sauce. Divide the pasta proportionately among 4 warmed pasta bowls, top with grated Parmigiano-Reggiano and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 220 | 55% |
| Total Fat 25.05g | 31% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 164mg | 7% |
| Potassium 548mg | 16% |
| Total Carbs 39.16g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.54g | 3% |
| Protein 5.37g | 9% |
