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Chestnut cappellacci is a first course that embodies the beauty and richness of autumn flavours.
This Emilian speciality, similar to tortellini but characterised by a larger, more rounded shape, is distinguished by its creamy chestnut filling, which lends a natural, enveloping sweetness.
The thin, delicate pasta wraps the filling in a perfect embrace, making every bite a unique experience.
Chestnut cappellacci can be served with a simple sauce of melted butter and sage or with a mushroom sauce, which further enhances the flavour of the chestnuts.
This dish, which celebrates genuine, seasonal ingredients, is ideal for festive lunches and family dinners, bringing the warmth and authenticity of traditional Italian cuisine to the table.
A true journey through flavours, transforming a simple meal into a moment of pure culinary joy.
First prepare the filling by boiling the well-cleaned chestnuts or marroni for about 3 hours with a pinch of salt; mash them to obtain a puree to which lemon peel, a little sugar and saba (a sauce made from wine must) are added.
Prepare the pastry and roll it out with a rolling pin, not too thin, and cut out fairly large disks in which the filling is placed, then close them up like a tortello.
Cook the cappellacci in salted water and season with saba.