Spelt tagliatelle with chantarelle and chestnuts

Tagliatelle di farro con finferli e castagne

Spelt tagliatelle with chantarelle mushrooms and chestnuts Our original home cooking

spelt tagliatelle with chanterelle mushroom and chestnuts, the photo shows a dish with tagliatelle and pieces of chestnuts and mushroom, garnished with a sprig of parsley — Spelt tagliatelle with chantarelle and chestnuts

yeld for 3

240 g (8 1/2oz) spelt tagliatelle
100 g (3 1/2oz) boiled chestnuts, peeled and cut into pieces
400 g (14 1/4oz) fresh chanterelle mushrooms
50 g (1 3/4oz) shallot, chopped
Some sprigs fresh flat-leaf parsley, finely chopped
Little bunch fresh chives, finely chopped
An orange juice
2 tablespoons extra virgin olive oil
Salt
Pepper, if liked or a piece hot chili pepper (preferred choice)

Time:
preparation: 30 minutes
cooking: 30 minutes
total: 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Tagliatelle combined with chanterelle-and-chestnut sauce is a very tasty recipe. Share it with your family at Sunday lunch or prepare this pasta dish for a special occasion to celebrate with your family and friends in fall. In fact fresh chanterelle mushroom is found especially at the end of summer and the beginning of fall and sometimes in spring. Chestnuts are another typical fall food. We also use orange juice to cook chanterelle-and-chestnut sauce. Choose good-quality pasta and olive oil for the best result.
The chosen ingredients make this pasta dish ideal for a menu based on assorted flavors and a lot of courses. In fact tagliatelle combined with chanterelle-and-chestnut sauce doesn't cover the taste of the other courses.
This is a simple-to-do recipe and you can make it quickly if chanterelle mushrooms you've chosen are enough grown up. On the contrary if they are little you need more time to clean them.
Here's the recipe!

Clean the chanterelle mushrooms. It's enough to scrape the soil away from the surface with a little knife. Don't wash under running cold water or soak them! They'd lose their flavor irremediably. At most rub them gently with a dampen cloth if they are full of soil.
Slice them but be careful the slices are not too little. Remember mushrooms are rich in water and they decrease in volume during the cooking.

Prepare the sauce. Brown the shallot in the olive oil on low heat, stirring continuously. Add the mushrooms and let them flavor on medium heat. In this way the mushrooms will release their water. Pour in the orange juice and add the aromatic herbs. Season to taste with salt and pepper. We prefer a bit of hot chili pepper. Reduce the heat and keep on cooking, stirring now and then, half-covered to prevent the mushrooms lose their aroma. In the last minutes add the chestnuts. Cooking time: about 15 minutes. The sauce must not be too dry.

Cook the pasta. Meanwhile cook the tagliatelle al dente stage in abundant salt water following the instructions on the package or our directions to cook Italian pasta.

The last step. Drain the tagliatelle and transfer into the pan with the sauce. Stir on high heat to blend the flavors.
Serve at once.

Note

- We generally use spelt tagliatelle without eggs but you can choose the pasta you prefer. Egg tagliatelle (in this case 200 g - 7 1/4oz) are tasty combined with this chanterelle-and-chestnut sauce and short pasta too. Read more about spelt tagliatelle on our blog ...
- This pasta recipe isn't ideal for kids for the presence of mushrooms. Surely you know kids shouldn't eat mushrooms.
- We sometimes change the recipe modifying its flavor. Read more on our blog ...
- This is a vegan pasta dish.

What's the right wine ?

Our suggestion is: Pinot Nero (a red wine)