News, views and insights
Newsletter
Sign up now and benefit from the latest offers and news about our events.
Recipe - Chestnut Tortelloni
Autumn is chestnut season. Stretching along the Isarco Valley, around Lake Caldaro, and up the Adige Valley, the distinct chestnut groves of South Tyrol define the region’s autumn scenery. Traditionally, chestnuts are roasted over an open fire until their shells turn sooty black and their insides become velvety soft. Whether enjoyed as a delicious snack or as the main ingredient in various recipes, these classics of South Tyrolean cuisine are a must during this time of year. This makes them the perfect filling for our autumn-inspired tortelloni. To perfectly complement the flavor of the chestnut, we toss the tortelloni in butter and finish them with a touch of fresh goat cheese.
- Vegetarian -
Autumn is chestnut season. Stretching along the Isarco Valley, around Lake Caldaro, and up the Adige Valley, the distinct chestnut groves of South Tyrol define the region’s autumn scenery. Traditionally, chestnuts are roasted over an open fire until their shells turn sooty black and their insides become velvety soft. Whether enjoyed as a delicious snack or as the main ingredient in various recipes, these classics of South Tyrolean cuisine are a must during this time of year. This makes them the perfect filling for our autumn-inspired tortelloni. To perfectly complement the flavor of the chestnut, we toss the tortelloni in butter and finish them with a touch of fresh goat cheese.
- Vegetarian -
Ingredients (for 4 servings):
Pasta Dough
250 g wheat flour
250 g semolina flour
6 egg yolks
1 whole egg
Filling
400 g roasted chestnuts
1 white onion
A splash of white wine
100 ml vegetable stock
1 tbsp grated Parmesan
A bit of butter
Fresh goat cheese to taste
Salt, pepper
Preparation
Mix all ingredients for the pasta dough and knead into a smooth dough. Chill the dough while preparing the chestnut filling.
Finely chop the onion and roast it together with the chestnuts. Deglaze with white wine and add the vegetable stock. Let it simmer until the chestnuts are soft. Season with salt, pepper, and a tablespoon of Parmesan. Blend the mixture in a food processor until smooth.
Roll out the chilled pasta dough very thinly and cut it into even squares (approximately 4 x 4 cm). Place small portions of the chestnut mixture on each square. Fold the squares diagonally to form triangles, pressing the edges together firmly. Wrap the two ends around your finger and press them together tightly. Brushing the dough edges with a bit of water can help to make it stick.
Cook the tortelloni in boiling salted water for about four minutes until they are done. Toss them in melted butter and crumble fresh goat cheese on top as desired.
Enjoy!
Ingredients (for 4 servings):
Pasta Dough
250 g wheat flour
250 g semolina flour
6 egg yolks
1 whole egg
Filling
400 g roasted chestnuts
1 white onion
A splash of white wine
100 ml vegetable stock
1 tbsp grated Parmesan
A bit of butter
Fresh goat cheese to taste
Salt, pepper
Preparation
Mix all ingredients for the pasta dough and knead into a smooth dough. Chill the dough while preparing the chestnut filling.
Finely chop the onion and roast it together with the chestnuts. Deglaze with white wine and add the vegetable stock. Let it simmer until the chestnuts are soft. Season with salt, pepper, and a tablespoon of Parmesan. Blend the mixture in a food processor until smooth.
Roll out the chilled pasta dough very thinly and cut it into even squares (approximately 4 x 4 cm). Place small portions of the chestnut mixture on each square. Fold the squares diagonally to form triangles, pressing the edges together firmly. Wrap the two ends around your finger and press them together tightly. Brushing the dough edges with a bit of water can help to make it stick.
Cook the tortelloni in boiling salted water for about four minutes until they are done. Toss them in melted butter and crumble fresh goat cheese on top as desired.
Enjoy!
