Try this autumn recipe, with the chestnuts highlighting the overall flavour.
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INGREDIENTS |
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Casarecce Barilla |
350 |
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g |
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Whipping cream |
150 |
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g |
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Dried chestnuts |
100 |
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g |
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Pork meat |
70 |
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g |
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Fontina |
50 |
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g |
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Italian sausage |
50 |
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g |
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Black Norcia truffle |
40 |
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g |
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Brandy |
3 |
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tablespoons |
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Garlic |
1 |
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glove |
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Olive oil |
3 |
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tablespoons |
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Romano cheese |
4 |
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tablespoons |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Boil the chestnuts until tender; drain and cut about 20 in half. |
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| 2. |
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Put the whole chestnuts, the truffle, the cream, the fontina cut into cubes and a large pinch of salt in the mixer. Blend until the mixture is creamy and even. |
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| 3. |
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In a low, wide pan, brown a clove of garlic in some oil, add the sausage crumbled into pieces and the pork diced into small cubes. Pour in the brandy and set it alight. Add salt and pepper, then add to the chestnut cream. |
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| 4. |
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Cook the Casarecce Barilla in abundant salted water, drain when al dente and dress with the sauce, sprinkle some grated Pecorino Romano cheese. |
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CHEF'S NOTE |
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* If the compound in the mixer is too thick, add a few tablespoons of cooking water to dilute it.
* If you prefer, use Parmesan or Grana Padano instead of the Pecorino. |
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This structured, fragrant and flavoursome dish deserves a medium-bodied smooth red, such as a Merlot del Lazio or a Torgiano Rosso Riserva. |
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