How pasta with chestnuts & porcini is cooked in Italy:
Fresh tagliatelle pasta with chestnuts and porcini mushrooms is a classic autumn dish that combines all the magic flavours of fall.
It is rather easy to prepare and focuses on two key ingredients: chestnuts and porcini mushrooms. The more challenging (but still enjoyable) part to prepare this meal was actually collecting the chestnuts in the nearby forest, and in particular removing the spiky skin to obtain the fruits.
After boiling the chestnuts, you peel them and fry them together with the porcini mushrooms – it’s almost that easy! But I recommend to watch the entire video to understand well the entire cooking process.
Ingredients for 2 hungry persons:
250 g of fresh tagliatelle pasta
300 g of chestnuts
100 g of porcini mushrooms – alternatively 20 g of dry porcini mushrooms
a shot of white wine
extra virgin olive oil
1 clove of garlic
parsley
black pepper
salt
Parmigiano Reggiano
Copyright by Marco Dilenge
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