Servings:
4
Prep time:
40
Cooking time:
60
INGREDIENTS
- - 300 g chestnuts
- - 200 g of cabbage
- - 250 ml of milk
- - 3 eggs
- - 3 tablespoons grated Parmesan cheese
- - 3 cloves of garlic
- - laurel
- - 1 tablespoon chopped rosemary
- - Oil
- - salt
- - pepper
INSTRUCTIONS
- Peel the fresh chestnuts (o drain the soaked dried chestnuts), put them in a pot along with the bay leaves, cover with plenty of cold water, salt lightly and cook gently for 30 minutes slow (which becomes 60 if you use dried).
- Mince the garlic and sauté in a pan along with the rosemary and 4 tablespoons of olive oil, add the heart of cabbage sliced very thinly, salt and pepper, cover and cook over low heat for 30-40 minutes, basting with a little water if necessary.
- Blanch the cabbage leaves in a little water for a minute, drain and dip them in a bowl of cold water. After a few minutes pat them dry gently and discard the central coast. Coat the inside of 4 oiled molds of 10 cm in diameter, preferably clay, with a leaf each.
- Drain the chestnuts and, when warm, peel the brown skins; set aside the 8 most beautiful, and the other crushed with a fork. Add them to the cabbage in the pan and cook for 5 minutes before removing from heat. Let cool thoroughly.
- Beat the eggs with the milk, Parmesan cheese and a pinch of salt, then add them to the cabbage with chestnuts, and blend thoroughly. Spread the mixture into molds lined with cabbage and bake at 180 ° C for 25-30 minutes.
- Let settle the pies for a few minutes, then turn them over on 4 plates coated with the remaining cabbage leaves and decorated with chestnuts whole.
