Chestnut tortelli (Tortelli di mostarda e castagne) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 155) by Lynne Rossetto Kasper

  • chestnuts
  • ground cinnamon
  • lemons
  • dry red wine
  • Bosc pears
  • raisins
  • eggs
  • all-purpose flour
  • dry white wine
  • tart apples
  • meat broth
  • Parmigiano Reggiano cheese
  • red grapes
  • EYB Comments

    The book's "Fresh grape syrup" called for in this recipe should be prepared at least 2 days before use. Can substitute chicken stock for meat broth.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Fresh grape syrup" called for in this recipe should be prepared at least 2 days before use. Can substitute chicken stock for meat broth.

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