Tag: chestnut

Chestnut tagliatelle with baked onions, sage and cinnamon – Italian Cuisine

Chestnut tagliatelle with baked onions, sage and cinnamon

1) Pour the flour into a fountain on the work surface and create a dimple in the center. Shelled the eggs, one at a time, and slide them gradually to the center of the fountain. United a pinch of salt and lightly beat the eggs with a fork to mix the yolks with the whites. Jumbled up with your fingertips, gradually incorporating the flour. Knead for at least 10 minutes, then form a ball, wrap it in plastic wrap and let it rest for 30 minutes.

2) Peel the onions, slice them and transfer them to the baking tray lined with baking paper. Salt, pepper, add the bay leaves, a drizzle of oil and bake at 200 ° for 20 minutes, turning them a couple of times.

3) Divide pasta in 4 portions, flour them on the work surface and pass each one through the rollers of the appropriate machine, gradually reducing the thickness until a thin sheet of about 2 mm is obtained. Obtained then the noodles by placing the appropriate die in the machine.

4) Dissolve butter with sage leaves, cinnamon, a pinch of salt and a grind of pepper.

5) Meanwhile cook the pasta in boiling salted water for 2-3 minutes, drain it al dente and transfer it to a large bowl: unite still hot onions (remove the bay leaf) and cinnamon and sage butter. Complete with grated Parmesan cheese and serve.


Posted on 12/30/2021


Recipe Chestnut, spelled, chickpea and cabbage soup – Italian Cuisine

  • 250 g cooked chestnuts (sold in vacuum-sealed bags)
  • 240 g already boiled chickpeas
  • 200 g spelled
  • 160 g black cabbage already cleaned
  • 160 g cabbage already cleaned
  • 10 g dried porcini mushrooms
  • 1 carrot
  • 1 shallot
  • 1 clove of garlic
  • Laurel
  • marjoram
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of the chestnut, spelled, chickpea and cabbage soup, soak the spelled for at least 6 hours (you can do it the night before).
Put soak the mushrooms in warm water for at least 30 minutes.
Cut the savoy cabbage and black cabbage leaves in not too small chunks. Set aside the central ribs and cut them into small cubes.
Prepare one diced with carrot; cut the shallot into slices; crush the garlic clove without removing the peel. Drain the mushrooms and chop them. Filter the water and keep it.
Fry in a veil of oil shallot, carrot, mushrooms, the chopped cabbage stalks, 1 bay leaf, marjoram and garlic, then add the drained farro, 1.6 liters of hot vegetable broth, the mushroom water and cook for 20 minutes. Add salt, add the chickpeas and chestnuts, continue cooking for another 10-15 minutes. Season with salt.
Brown the cabbage leaves in a pan with a drizzle of oil and a little salt for 3-4 minutes, so as to leave them crunchy. Add half of it to the soup and turn off after 5 minutes.
Distribute on plates and serve with the rest of the browned cabbage leaves.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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" Chickpea and chestnut soup – Italian Cuisine

»Chestnut risotto - Misya chestnut risotto recipe

First of all, clean the chestnuts with a damp cloth, cut a cross on the rounded part, put them in a pot with a little thyme, bring to a boil and cook for about 35 minutes or until they are tender.

Remove the chestnuts from the heat and, leaving it in the pot with hot water (so that they do not dry out, becoming more difficult to peel), peel them.

Prepare a sauté with garlic, oil and chilli, then remove the latter two and first add the chopped chestnuts, browning them well and, after a few minutes, also the chickpeas (washed and drained) with a little water.

Also add a little water and rosemary and cook for about 15 minutes, stirring often: the chestnuts should almost melt.

The chickpea and chestnut soup is ready, you just have to serve it.

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