Conchiglie Rigate With Chanterelles And Chestnuts
Recipe first for 4 people based on Chestnuts.
Preparation:
Preparation: Cut the chestnuts flat side up and boil them for 45 minutes. Drain the chestnuts, rinse them, peel them and remove the inner skin. Stew the thinly sliced leek in oil and butter, add the washed and julienned chanterelle mushrooms, the chestnuts and cook everything for a couple of minutes over high heat. Wet with the red wine making it evaporate. Add a ladle of broth, seasoning with salt and pepper. Allow the sauce to reduce and, while it is cooking, boil the striped shells in plenty of salted water. When cooked, drain the pasta and toss it with the sauce prepared by adding the Parmesan cheese and aromatic herbs.
Ingredients:
Ingredients: 350 G Conchiglie Rigate Pasta - 150 G Chanterelle Mushrooms - 150 G Dried Chestnuts - 50 G Extra-virgin Olive Oil - 20 G Leeks - 20 G Mixed Aromatic Herbs - 20 G Butter - 4 Tablespoons Grated Parmigiano Reggiano Cheese - 1/2 Glass of Dry Red Wine - Vegetable Broth - Salt - Pepper
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