Pappardelle with broccoli and pecorino chestnuts

Procedure

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 pull 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 blend half of the broccoli with a little' cooking water until you get 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 it until the scent of alcohol becomes 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, mantecandola if necessary with a little' of cooking water of the pasta.

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!

MATCHING: 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, from 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.