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. Other pasta recipes?
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!
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
- Pepper, if liked or a piece hot chili pepper (preferred choice)
preparation: 30 minutes
cooking: 30 minutes
total: 60 minutes
- Nutrition Facts (amount per 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
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 the 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 the chestnuts.
Cooking time: about 15 minutes.
The 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 or our directions to cook Italian pasta.
- - The last step.
Drain your tagliatelle and transfer into the pan with the sauce.
Stir on high heat to blend the flavors.
Just before serving
- - Transfer tagliatelle on individual plates and serve at once.
- - 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. Read more about emmer 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.
- - I sometimes change my recipe modifying its flavor. Read more on our blog ...
- - 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.
- - 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. 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.
- - 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.
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.