Ingredients
Make a mound with the flour on a pastry board, add the yeast dissolved in half a glass of water, a spoonful of sugar and as much more water as necessary to bind all the flour together. Knead until you obtain a soft and smooth dough, then roll it into a ball and leave to rest for two hours, covered with a napkin.
Meanwhile, remove the outer skin of the chestnuts and drop them into boiling water for a few minutes to make it easier to remove their inner skins. Cook them with the vanilla pod until they are soft, but still whole. Take the dough, roll it out into a thin sheet, place the chestnuts on top, sprinkle with a spoonful of sugar and roll it up tightly into the shape of a salami. Seal the ends, brush the surface with a little melted butter and sprinkle with sugar. Bake in the oven at 180°C for about an hour. Serve with whipped cream.