Chestnuts Tortelli

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Schestnuts represent the staple food for the inhabitants of the Tuscany mountain. As early as the year thousand on the Apennines chestnut woods took the place of oak woods and chestnuts became a key resource, so much so that the chestnut tree was referred to as the “bread tree” by the mountain populations. A distinction should be made between marroni and and chestnuts. Although large chestnuts are often mistakenly called marroni, true marroni are typical of the Tuscan-Emilian valleys, of Piedmont and parts of Lazio. The only variety that is certified as marrone is the one of Mugello and from Castel del Rio.

Ingredients for six people:
- Fresh pasta layer made with three eggs and 300 grams of flour
For the stuffing
- 200 grams of freshly boiled marroni pulp
- 100 grams of minced sausage
- 100 grams grated parmesan
- A pinch of grated nutmeg, salt and pepper
For the sauce
Parsley, chives, savory, marjoram, portabella mushrooms, half a clove of garlic finely chopped

Preparation:
Prepare the pasta. Work the eggs with the flour, then let rest for half hour. Use a rolling machine to create a very thin layer of pasta. Alternatively use a rolling pin, although this will considerably increase the effort and time you need to achieve the same results. When the pasta is ready, set it to rest lightly dusted with flour.
Now mill the boiled marroni and mix them with the other ingredients. Cut the pasta in one-inch-side squares and place a generous portion of filling in each square closing it carefully. To close it fold the square diagonally pressing the two corners together, then roll it to make the corner adhere on the filled part, then lightly close the sides and make them converge together squeezing the two points together to obtain a closed ring, flat on one side and lumpy on the filled part.
Cook until “al dente” in boiling salted water, making sure to add a tablespoon of oil in the water before draining. Season the tortelli with the chopped herbs and mushrooms mixed with a twirl of olive oil and a little vegetable stock.