Let’s begin by preparing the chestnuts cream: let the finely cut onion turn golden in a pan with half the quantity of oil and the laurel leaf. Add the clean chestnuts along with a ladle of water and allow to cook for about 15 minutes. Add salt as required, remove the laurel leaf, blend everything with the help of a mixer and sieve until evenly creamy. In a large non-stick pan pour the remainder of the oil and let the unpeeled garlic and pork cheek turn golden at low heat. As soon as the pork cheek is crispy enough, set it aside. Therefore, remove the garlic and add the mushrooms cut into strips into the same pan. Let them cook for 5 minutes and be careful not to break them as you stir them.
Once the ricotta cheese squares are ready, drain them and add them to the pan filled with porcini mushrooms. Add the butter, the grated caciocavallo cheese and - if required - some pasta cooking water. Stir and serve the squares laying them on the chestnuts cream , garnish with the crispy pork cheek, caciocavallo cheese and curly parsley.