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Chestnut and mushroom pasta · GialloZafferano.com

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  Speaker 1: Chestnut and mushroom pasta brings together sweet chestnuts, three types
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  Speaker 1: of mushrooms, and a creamy, tangy butter sauce. The dish
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  Speaker 1: uses fresh egg tagliatelle, aromatic burro acido, and parmigiano-reggiano for
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  Speaker 1: a rich, refined result. For four servings, you need about
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  Speaker 1: 50 minutes of preparation and 50 minutes of cooking, plus
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  Speaker 1: the resting time for the pasta dough and for the
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  Speaker 1: acid butter. Ingredients for the fresh tagliatelle. Type 00 flour, 1.7 cups,
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  Speaker 1: that is 200 grams. Eggs, 2. Ingredients for the sauce.
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  Speaker 1: Honey mushrooms, 5.3 ounces, 150 grams. King oyster mushrooms, 5.3 ounces,
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  Speaker 1: 150 grams. Chanterelle mushrooms, 2 cups, 150 grams. Precooked chestnuts, 2.5 ounces,
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  Speaker 1: 70 grams. Garlic. 1 clove. Parmigiano-Reggiano cheese, 1.4 ounces, 40 grams, grated. Sage,
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  Speaker 1: as needed. Rosemary, as needed. Fine salt, as needed. Black pepper,
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  Speaker 1: as needed. Butter, 1 teaspoon, 5 grams. Ingredients for the
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  Speaker 1: acid butter or burro acido. Butter, 4 1⁄4 tablespoons, 60 grams. Onions, 1.1 ounces,
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  Speaker 1: 30 grams. White wine vinegar, 1 half teaspoon, 3 grams.
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  Speaker 1: White wine, 1 and 1 quarter teaspoons, 6 grams. Sage,
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  Speaker 1: as needed. Rosemary, as needed. For garnish, pre-cooked chestnuts, as needed. First,
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  Speaker 1: prepare the fresh tagliatelle. Break the eggs into a small
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  Speaker 1: bowl and beat them with a fork. On the work surface,
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  Speaker 1: pour the flour in a mound and form a well
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  Speaker 1: in the center. Add the beaten eggs little by little
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  Speaker 1: into the well. Start mixing, bringing in the flour with
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  Speaker 1: a fork. Then continue kneading with your hands until you
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  Speaker 1: obtain a smooth, homogeneous dough ball. Wrap the dough in
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  Speaker 1: plastic wrap and let it rest in the refrigerator for
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  Speaker 1: 30 minutes. Meanwhile, prepare the acid butter. Peel and finely
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  Speaker 1: chop the onion. Put the 60 grams of butter in
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  Speaker 1: a small saucepan with sage and rosemary. Let the butter
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  Speaker 1: melt over low heat. Add the chopped onion and stir.
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  Speaker 1: Let everything cook over low heat for about 5 minutes.
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  Speaker 1: Turn off the heat. Add the white wine vinegar and
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  Speaker 1: the white wine. Strain the mixture to remove the onion
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  Speaker 1: and the herbs, collecting the melted flavored butter in a
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  Speaker 1: small bowl. Transfer the acid butter to the refrigerator and
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  Speaker 1: let it cool until it becomes solid. After the pasta
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  Speaker 1: dough has rested, take it out of the refrigerator and
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  Speaker 1: place it on a lightly floured work surface. Flatten it
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  Speaker 1: with a rolling pin. Then roll it out with a
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  Speaker 1: pasta machine until you obtain a very thin sheet, about
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  Speaker 1: 1 to 2 millimeters thick. Cut tagliatelle about 25 to
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  Speaker 1: 30 centimeters long, about 10 to 12 inches, cutting the
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  Speaker 1: pasta with a knife. Dust the tagliatelle lightly with flour.
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  Speaker 1: Form small nests, place them on a tray, and set
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  Speaker 1: them aside. Now prepare the sauce. In a pan, melt
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  Speaker 1: the five grams of butter together with the clove of garlic.
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  Speaker 1: Add the 70 grams of cooked and peeled chestnuts. Add
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  Speaker 1: two tablespoons of water and cook for about seven to
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  Speaker 1: eight minutes, adding more water if needed. While cooking, lightly
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  Speaker 1: crush the chestnuts with a spoon to obtain a coarse puree.
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  Speaker 1: Season with salt and set aside. Clean the mushrooms. Cut
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  Speaker 1: the king oyster mushrooms, or cardoncelli, in half. Cut the
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  Speaker 1: stems into cubes and the caps into wedges. Cut the
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  Speaker 1: larger chanterelles into wedges as well. Blanch the honey mushrooms
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  Speaker 1: in plenty of boiling water for at least 15 minutes.
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  Speaker 1: Drain them and discard the cooking water. In the same
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  Speaker 1: pan where you cooked the chestnuts, place the king oyster mushrooms,
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  Speaker 1: the chanterelles, and the blanched honey mushrooms. Saute the mushrooms
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  Speaker 1: over high heat for about 10 minutes, then season with salt.
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  Speaker 1: Add the chestnut puree back into the pan with the
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  Speaker 1: mushrooms and stir to combine. Meanwhile, bring a pot of
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  Speaker 1: salted water to a boil and cook the fresh tagliatelle.
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  Speaker 1: Drain the pasta, keeping some of the cooking water aside,
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  Speaker 1: and transfer the tagliatelle directly into the pan with the
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  Speaker 1: mushroom and chestnut sauce. Add two ladles of the pasta
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  Speaker 1: cooking water and add chopped sage and rosemary. Toss everything
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  Speaker 1: together so the pasta absorbs the sauce. Turn off the heat.
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  Speaker 1: Add a grind of black pepper, the cold acid butter,
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  Speaker 1: and the grated parmigiano-reggiano. Stir carefully until the butter and
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  Speaker 1: cheese melt and form a creamy, smooth coating around the pasta.
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  Speaker 1: Divide the chestnut and mushroom pasta among plates. Finish each
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  Speaker 1: portion with crumbled pre-cooked chestnuts on top. Serve immediately, while
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  Speaker 1: the sauce is still creamy and the aroma of mushrooms, chestnuts,
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  Speaker 1: and herbs is intense. Ah!