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Pappardelle with broccoli and pecorino chestnuts

by Ada Parisi
5 min read
Pappardelle di castagne con broccolo romanesco e fonduta di pecorino

Pappardelle with broccoli and pecorino chestnuts. 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 I wanted to make pasta with chestnut flour, so I organized. I bought you need, I've been thinking about a nice sauce for season. And if you also like me a chestnut flour bag in the pantry, in addition to trying this first course you can also try the delicious SOFT CHOCOLATE CAKE AND CHESTNUT. Or a great classic: the cASTAGNACCIO or my SWEET BREAD OF CHESTNUT AND CHOCOLATE. In short, do not say I never gave you alternatives.

That today might seem like a difficult recipe, but it is not. 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.

The pappardelle with broccoli and pecorino Chestnuts are an elegant dish, and would also be perfect for the holiday season (Christmas dinner or new year), but it is also rustic and flavorful. In short, I am a good compromise between taste and refinement. And then making pasta at home is something that everyone appreciates, feel loved. If you want to learn more about the homemade pasta, read my article on TRICKS AND TIPS FOR IN THE SIXTH HOUSE OF RAVIOLI TYPES and look at the VIDEO TUTORIAL on my YouTube channel. Have a good day.

Pappardelle di castagne con broccolo romanesco e fonduta di pecorino


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



200 grams of chestnut flour

300 grams of flour 00

3 whole eggs

Salt, to taste


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


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


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.

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