Recipe Pappardelle with chestnuts and speck di of 31-10-2014 [Updated on 12-06-2017]
Pappardelle with chestnuts and speck are a first autumn dish that I recently discovered, the recipe is from thirty and is of a good that I never imagined. In my house chestnuts are prepared only roast, served with a glass of new wine and for me there is no better after dinner in winter. As a condiment for pasta it was a novelty that was really appreciated in my home, the sweetness of the chestnuts made a pleasant contrast with the savory speck. I was lucky enough to find the chestnuts already read and cleaned, in this way the dish is really prepared in 10 minutes, on the contrary, if you want to cook the chestnuts you will have to go through the hideous operation of peeling them, I did it once , to prepare the mont blanc and I will never do it again, the choice is yours;) Today I am in a rush because after work it is my turn to celebrate Halloween with Elisa, we already have a plan: light all the candles and the empty pumpkins, put a little ghosts around, prepare pumpkin-shaped cookies together and then go around the palace to do trick or treat;) So I say goodbye and run away, and I leave you the link for the halloween sweets section, just in case you need ideas for your party tonight, a dock: *
How to make Pappardelle with chestnuts and speck
Cut the boiled chestnuts into small pieces.
Chop the onion and sauté it in a large pan with the oil and butter.
Now add the chestnuts and the speck cut into small pieces, and cook for 5 minutes.
Stir, salt, pepper.
Cook the pappardelle in plenty of salted water, then drain and pour into the pan with the sauce, adding a little cooking water.
Add the Parmesan and stir-fry for a couple of minutes.
Serve the pappardelle with chestnuts and speck.