The chestnuts are typical fruit of the autumnal and winter period in Italy. You can eat them boiled or roasted but you can also use them to prepare delicious appetizer, first course, second course or dessert. In particular the chestnuts flour is ideal for dessert and first course. In the following recipe chestnut flour is used to prepare tagliatelle (noodles). In this recipe chestnuts tagliatelle are seasoned with a sauce of walnuts, chestnuts, pine kernels and cream. It’s very good!
INGREDIENTS (for 4 people):
150 g or Flour
200 g of Chestnuts flour
2 Eggs
10 Walnuts
8-10 Chestnuts
20 g of Pine kernels
200 ml of Cream
3 Tablespoons of extra virgin olive oil
Salt
Pepper
Marjoram
PREPARATION TIME: 45 minutes
COOKING TIME: 15 minutes
WINE: Brachetto d'Acqui Docg
PREPARATIONLet salted water boil for tagliatelle (noodles). Place the flour and the chestnuts flour on a floured worktop, mix them and arrange them as a fountain, add in the middle the eggs
and the salt and mix in order to obtain a solid and elastic dough.Let the dough stand for about 20 minutes.
After this time with the help of the pasta machine cut the dough into noodles. Pay attention that the dough must be always floured in order to not sticks it to the pasta machine.
Then start to prepare the sauce. Crack the walnuts and peel the chestnuts. Preheat in a pan 3 tablespoons of extra virgin olive oil, add the walnuts, the chestnuts, the pine kernels, salt, pepper and some marjoram and let them brown.
Then add the cream and let it reduce for about 5 – 8 minutes.
When water boil, add the tagliatelle, cook for about 4 – 5. Drain them and pour over them the sauce. Serve hot.
This is the result:
BUON APPETITO
Labels: chestnuts, tagliatelle
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