List of Ingredients
- 1/4 LB. of smoked flat pancetta
- 1/4 C. of cream
- 25 of readytoeat boiled chestnuts
- 8 of large kale leaves
- 1 celery stalk
- 1 carrot
- Fontina cheese
- Chives
- Dry white wine
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
Chop the chestnuts. Remove the central ribs from the kale leaves and gently pound them with a meat tenderizer: in this way, they can be rolled without ripping. Parboil them for 1 minute, then drain and cool in ice water and dry them on a cloth.
Finely chop the pancetta, carrot, and celery and sauté them in a pan with a tablespoon of oil, 3 kale leaves, and half of the chopped chestnuts for 2-3 minutes; then add 1/2 cup of white wine, let the alcohol evaporate, cover, and reduce the heat to the minimum; continue cooking for 10 minutes. Turn off the heat, season with salt and pepper, and let cool.
Add the rest of the chestnuts, the cream, salt, and pepper to a blender; blend everything well, then add the sautéed vegetables and pancetta and gently mix to obtain an even filling. Distribute the filling onto the boiled kale leaves; add a small stick of fontina cheese to the center of each and roll up the kale leaves. Tie each roll with a chive. Place the rolls on a baking tray or in a baking dish, greased with butter, and bake at 340°F for 5-8 minutes. Remove the rolls from the oven, cut them in half, and serve one half per person.