Chestnut balls with SKYR sauce

Mix the pre-cooked and warm chestnuts with the egg, a spoonful of milk, the salt, chopped parsley and the buckwheat flour.

Using your hands separate the dough into 14 portions and shape little balls with it.

Heat a bit of oil in pan and fry the balls for a few minutes, until they’re cooked through.

In the meantime slice the white cabbage into thin slices and dress in a bowl with the appple vinegar, oil, salt, pepper and cumin.

Mix the SKYR with chives.

Place the Piadina on a plate and add the white cabbage, balls and the SKYR sauce.