Tagliatelle di farro con finferli e castagne

Emmer tagliatelle with chantarelle mushrooms and chestnuts   Our original home cooking

Tagliatelle tossed with chanterelle-and-chestnut sauce is a very tasty recipe of mine. 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 in late summer and early fall and sometimes in spring. Chestnuts are another typical fall food. I also use orange juice to cook this sauce. Choose good-quality pasta and extra virgin olive oil for the best result.

emmer 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
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Emmer tagliatelle with chantarelle and chestnuts

Ingredients / Serves 3

  • 240g (8 1/2 ounces) emmer tagliatelle
  • 100g (3 1/2 ounces) boiled chestnuts, peeled and cut into pieces
  • 400g (14 ounces) fresh chanterelle mushrooms
  • 50g (1 3/4 ounce) shallot, chopped
  • Some sprigs fresh flat-leaf parsley, finely chopped
  • Little bunch fresh chives, finely chopped
  • An orange juice
  • 1 1/2 tablespoon 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
  • How many calories in a serving?
    Calories: 428 (kcal) 22 % GDA (*)- 1791 (kJ)
    Protein: 16.3 (g) 22 % GDA
    Total fat: 9.3 (g) 14 % GDA
    Total carbohydrate: 63.9 (g) 24 % GDA
    Sugars: 9.6 (g) 11 % GDA

Look at infographic of nutrition facts

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Recipe for tagliatelle with chanterelle and chestnuts

Preparation and cooking

  • - Clean 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 their cooking.
  • - Prepare pasta sauce.
    Brown shallot and bay leaf in olive oil on low heat, stirring continuously.
    Add mushrooms and let them flavor on medium heat.
    In this way mushrooms will release their water.
    Pour in orange juice.
    Season to taste with salt and pepper.
    I prefer a bit of hot chili pepper.
    Reduce the heat and continue cooking, stirring now and then, half-covered to prevent the mushrooms lose their aroma.
    In the last minutes add chestnuts too.
    Cooking time: about 15 minutes.
    Pasta sauce must not be too dry.
    Once turned off the stove, add aromatic herbs too.
  • - Cook tagliatelle.
    Meanwhile cook your tagliatelle al dente stage in abundant salt water following the instructions on the package.
  • - The last step.
    Drain your tagliatelle and transfer into the pan with the sauce.
    Stir on high heat to blend their flavors.

Just before serving

  • - Transfer tagliatelle on individual plates and serve at once.

Note

Tips

  • - This recipe is simple and fast if the chanterelles are great enough. If you have small mushrooms you'll need more time for cleaning them.
  • - I generally use boiled and shelled chestnuts that I find in vacuum packs.
  • - I generally use emmer tagliatelle without eggs but you can choose the pasta you prefer. Egg tagliatelle (in this case 200g - 7 ounces) and short pasta too are tasty combined with this chanterelle-and-chestnut sauce.
  • - This pasta recipe isn't ideal for kids for the presence of mushrooms. Surely you know kids shouldn't eat mushrooms.
  • - If you want a tastier recipe you can brown shallot in olive oil and butter but remember that the presence of butter increases calories and fat.
  • - This is a vegan pasta dish.

Menu planning

  • - Tagliatelle with chanterelle and chestnuts may be an option for your family menu or a special occasion.
  • - Here are some practical advice if you need to combine it with other courses in a full menu. Links below for all suggested recipes and directories.
    This tagliatelle recipe is a very versatile dish that can be combined with meat and fish. In fact, its flavor is not dominant.
  • - I think it is ideal if combined with lamb, rabbit or pork meat. But you can prepare a main dish with all kinds of meat, really.
  • - On the contrary if you prefer fish I suggest coated swordfish or citrus-flavored amberjack
  • - Look at Italian antipasto ideas for your preferred starter, especially at my assorted antipasto platter I often serve in my fall menus.
  • - I remember you a full Italian menu is composed by a starter, a first dish (in this case tagliatelle), a second course (meat or fish dishes) and a dessert.

Useful links for this recipe

Healthy eating

  • - This mushroom-and-chestnut tagliatelle dish is a vegetarian recipe. Complete your menu with a seasonal salad and fresh fruit if you plan it for your family.
  • - Fiber per serving: 10.8 grams for the presence of fungi and especially of chestnuts but attention to the choice of pasta. The amount of fiber is so high for the whole emmer pasta.
    We should always prefer the wholemeal pasta for its medium glycemic index.

Loretta

What's the right wine for " Emmer tagliatelle with chantarelle mushrooms and chestnuts "?

My husband and I usually pair Pinot Nero (a red wine) to this mushroom tagliatelle.