Chestnut pappardelle pasta with broccoli and cheese fondue with white wine

Have you ever tried the pasta with chestnut flour? Today I leave you the recipe for chestnut pappardelle with romanesco broccoli and pecorino cheese fondue with white wine. Maybe not today, But if you save the recipe you can prepare on weekends: It was so much that I wanted to make pasta with chestnut flour, so I organized: I bought the fixings, I've been thinking about a nice sauce for season. And here's today's recipe. Pappardelle with chestnut flour with broccoli, cheese fondue with white wine and bread crumbs and hazelnuts. Very difficult, you say reading the name. Invece no, because every single item you can prepare it in advance. Certain, You have to do the hand chestnut pasta, but hey here goes nothing: 10 minutes, then 30 off and then pull the dough together with your children (or with your buddy if you pay). Preparing fondue takes two minutes and the cauliflower sauce is a breeze. Is’ an elegant dish and would be perfect for the holiday season (Christmas dinner or new year), but it is also rustic and flavorful: In short, is a good compromise between taste and refinement. And then making pasta at home is something that everyone appreciates, feel loved.

CHESTNUT PASTA WITH ROMAN BROCCOLI AND CHEESE FONDUE

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR PASTA:
  • 200 grams of chestnut flour
  • 300 grams of flour 00
  • 3 whole eggs
  • Salt, to taste
  • FOR THE SAUCE:
  • 1 fresh onion
  • a clove of garlic
  • 1 broccoletto Romanesco medium-sized
  • 100 grams of bacon in a single slice
  • extra virgin olive oil, to taste
  • 3 fresh sage leaves
  • salt and pepper, to taste
  • half a glass of white wine
  • FOR FONDUE CRUMBLE AND BREAD:
  • 150 milliliters of white wine
  • 100 grams of grated pecorino romano Pdo
  • 150 grams of bread of Genzano IGP or other homemade bread
  • 50 grams of hazelnuts

PROCEEDINGS

For the dough chestnut homemade: mix the two types of flour and put them on the work surface. Making the center classical fountain and lay their eggs, then a pinch of salt. Mix all the ingredients until a homogeneous, elastic dough, then wrap it in plastic wrap and let rest at room temperature for at least 30 minutes. When the dough has rested, with the appropriate machine roll the dough up to the number 6, rolling of sheets and, by cutting with a knife, derive the pappardelle (Approximately 2 cm thick). If you want you can also make tagliatelle or fettuccine, then cut the thinnest pasta. Sprinkle the pasta flour, cover with a cloth and store in a cool, dry place.

For the sauce: Clean the broccoli romanesco, divide it into peaks and halve larger ones. Blanch the broccoli for 10 minutes in salted boiling water, then mix half of broccoli with a little’ cooking water until a very fluid cream.

Finely chop the bacon and fresh onion. Put the bacon in a pan with a drizzle of extra virgin and toss until golden and crisp, add the onion and deglaze with wine. Then add the sage and cream of broccoli, simmer 10 minutes minutes and unite the entire tops of the broccoli. Adjust salt if necessary.

For the fondue: pour the wine into a saucepan and boil until the alcohol smell will become very light (It will be reduced by about half), then turn off the heat and add the grated cheese, stirring until it has dissolved. Filter the fondue to eliminate lumps and set aside.

For the bread crumble: whisk together the bread cut into chunks and hazelnuts, then toasting the whole in a pan with an extra virgin olive oil.

Boil pasta with chestnuts for about 3 minutes, then toss in the pan with the cauliflower sauce, necessario mantecandola is a po’ of the pasta cooking water.

Composition of the dish: distribute in each dish a spoonful of wine and pecorino fondue, Arrange over the dough and sprinkle with bread crumbs and hazelnuts. Serve immediately with chestnut pasta romanesco broccoli and pecorino cheese fondue and good appetite!

THE PAIRING: This is a recipe that has a common denominator: the flavor. To enhance it, but to keep in balance, ie without excess, we decided to combine a IGT Lazio white wine produced with the Greek vine, by the company Cincinnatus (Cori, province of Latina). The wine is called Pantaleo: smells of citrus and white flowers, the flavor is intense, with mineral notes, and a very long finish and pleasantly salty.

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