Chestnut Tagliatelle With Scampi Sauce
Recipe first for 6 people based on Chestnuts - cooking method pan.
Preparation:
Preparation: For the tagliatelle, mix the white flour with the chestnut flour, the eggs, a spoonful of oil, a pinch of salt, to obtain a firm but elastic dough. Let it rest for about 30 minutes then roll it out with a machine into thin sheets that you will leave to dry for about ten minutes before passing them through the special die for tagliatelle. For the sauce, put the scampi tails, 5 tablespoons of white wine, a knob of butter in a large pan; cover, let simmer slowly for 2 minutes, then add chopped chestnuts, salt, the mascarpone and the tagliatelle boiled al dente; briefly sauté them and complete with ground pepper.
Ingredients:
Ingredients: For the Tagliatelle: - 140 G White Flour - 60 G Chestnut Flour - 2 Eggs - 1 Spoon Olive Oil - 1 Pinch Salt - For the Sauce: - 300 G Mascarpone - 20 Raw Shelled Scampi Tails - 10 Boiled peeled chestnuts - 1 knob of butter - 5 spoons of dry white wine - salt - ground pepper
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