Autunno, tempo di castagne. Sono un frutto che adoro e che apprezzo molto soprattutto nelle preparazioni dolci ma anche salate. Quindi aspettatevi anche nei prossimi post qualcosa che le riguarda…
The dish I am presenting today is inspired by a good meal in a restaurant Campania made some time ago. One of the saucers chestnuts, mushrooms and bacon with excellent fresh pasta without egg, which is called "scialatielli" (people of our city will know for sure).
Based on this idea, I customized a bit 'flat by changing the type of pasta (because the scialatielli in Rome are not so easily) and using a chestnut cream instead of whole chopped chestnuts.
First I used a paste, always the Neapolitan tradition, to which first had some suspicion and instead cooked great satisfaction: the queens. The Its rugged formed in the outer parts of consistency and well calloused collects the sauce and it was delicious.
But first things first: For the chestnut cream I used boiled and peeled chestnuts I've done season in a pot where I had previously browned garlic in olive oil with rosemary and bay leaves. Cook for about ten minutes chestnuts (then add salt and pepper) and I have subsequently added a moderate amount of vegetable broth. Again the firing was brief, given that the chestnuts were already cooked from the very beginning. I then removed the bay leaves and rosemary and I shake the whole.
brings us to the actual preparation of the dish. In a I pan fry the garlic in a little olive oil and then I added the cream of chestnuts obtained previously. I did briefly and added flavor of bacon into small cubes (you can find easily in all supermarkets already diced). A quick cooking again and I put out the fire. In the meantime I cooked al dente and the queens I put them in the pan along with the chestnut cream by adding a tablespoon or two of cooking water. I am well and I whipped Serve, sprinkle the dish with plenty of Parmesan cheese. The
Serve occurred in a wooden plate with polenta to give a greater sense of rusticity to a dish that is already by definition rustic.
Ho accompagnato il tutto con un ottimo Taurasi, ma ci vedrei bene anche un buon Aglianico del Taburno, entrambi espressione del territorio campano.
E con questo auguro buon autunno e buona estate di San Martino a tutti!
The dish I am presenting today is inspired by a good meal in a restaurant Campania made some time ago. One of the saucers chestnuts, mushrooms and bacon with excellent fresh pasta without egg, which is called "scialatielli" (people of our city will know for sure).
Based on this idea, I customized a bit 'flat by changing the type of pasta (because the scialatielli in Rome are not so easily) and using a chestnut cream instead of whole chopped chestnuts.
First I used a paste, always the Neapolitan tradition, to which first had some suspicion and instead cooked great satisfaction: the queens. The Its rugged formed in the outer parts of consistency and well calloused collects the sauce and it was delicious.
But first things first: For the chestnut cream I used boiled and peeled chestnuts I've done season in a pot where I had previously browned garlic in olive oil with rosemary and bay leaves. Cook for about ten minutes chestnuts (then add salt and pepper) and I have subsequently added a moderate amount of vegetable broth. Again the firing was brief, given that the chestnuts were already cooked from the very beginning. I then removed the bay leaves and rosemary and I shake the whole.
brings us to the actual preparation of the dish. In a I pan fry the garlic in a little olive oil and then I added the cream of chestnuts obtained previously. I did briefly and added flavor of bacon into small cubes (you can find easily in all supermarkets already diced). A quick cooking again and I put out the fire. In the meantime I cooked al dente and the queens I put them in the pan along with the chestnut cream by adding a tablespoon or two of cooking water. I am well and I whipped Serve, sprinkle the dish with plenty of Parmesan cheese. The
Serve occurred in a wooden plate with polenta to give a greater sense of rusticity to a dish that is already by definition rustic.
Ho accompagnato il tutto con un ottimo Taurasi, ma ci vedrei bene anche un buon Aglianico del Taburno, entrambi espressione del territorio campano.
E con questo auguro buon autunno e buona estate di San Martino a tutti!
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