Chestnuts pie with Raschera Valgrana and smoked loin on leeks’ cream




For 10 people
100 g of grated hard Bra Dop Valgrana 
500 g of cooked chestnuts (better the dry ones)
600 g of kitchen’s cream
200 g of leeks
40 slices of loin not too thin 
4 eggs
½ lt of milk
As needed of extra virgin oil
As needed of pepper
As needed of salt



Cook the chestnuts in the water with a little salt.
Line the single dose moulds, previously buttered, with the loin, then make a compound with eggs, cheese and cream.
Clean and cut finely the leeks then cook them in a saucepan with a little oil and butter.
Once withered, wet with the milk and keep cooking until the milk is consumed. Add the cream, cook a few more minutes and whisk them whipping with the oil before serving. Put some chestnuts in the mould, add the compound and bake in the oven at 180° for about 15 minutes, then take out of the oven, pour the leeks’ cream in the middle of the dish, arrange the pie and decorate as desired.

Chef Paolo Pavarino