Ingredients: On the evening before preparing the "Tortelli", soak 300 grams of dried chestnuts in lukewarm water. The next day boil them and sift them through a sieve. In a bowl, mix the chestnuts with 150 grams of sugar and the grated rind of half a lemon and blend in some sapa until a soft dough is obtained. Then prepare a "sfoglia" pastry sheet with 300 grams of flour mixed with 2 eggs, 100 grams of sugar and a few tablespoons of dry white wine. Roll the pastry out into a thin sheet and use a glass to cut out 7-8 cm diameter discs: put a teaspoon of filling into the middle of the discs and fold in half to form a half moon. Bake the sweet "Tortelli" in a hot oven for about half an hour on a buttered tray. Serve them after dusting with sugar, either hot or cold, or otherwise soaked in sapa, according to tradition.
Utensils: A sieve for sifting the chestnuts, a bowl for mixing the ingredients of the filling, a chopping board and rolling pin for preparing the sweet "sfoglia" pastry sheet.
