Tagliolini With Forest Flavors

Preparation:

Preparation: Cook the roasted chestnuts in the special pan with the holes, then peel and roughly chop the cooked chestnuts. Pour the prepared walnut sauce into a saucepan, melt the cream in it and, stirring delicately, add the roasted chestnuts, the amaretti biscuits (if you don't like them, you can also leave them out) and the chopped walnut kernels, not too finely. Season with salt and pepper, flavor the mixture with bay leaf and rosemary and cook the tagliolini in boiling salted water. Once drained, put them in the pan where you have prepared the dressing sauce, stirring quickly and, if you think it is the case, adding a knob of fresh, excellent quality butter. They are served hot with a handful of Parmesan.