Small Pies from Lombardia with Chestnuts and Cabbage

Servings: 4
Prep time: 40
Cooking time: 60
  • - 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.