PASTA - chestnut tagliatelle

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ground dried chestnuts as flour

xpost mc/veg

 

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<mx2 source= " MasterCook 6.0 " date= " December 15, 2000 " >

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Chestnut Tagliatelle

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<RcpE name= " Chestnut Tagliatelle " author= " La Cucina (Magazine) " >

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* Exported from MasterCook *

 

Chestnut Tagliatelle

 

Recipe By :La Cucina (Magazine)

Serving Size : 6 Preparation Time :1:00

Categories : Main Dishes Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE PASTA:

1 1/3 cups unbleached all purpose flour

3/4 cup chestnut flour

3 eggs

2 tablespoons unsalted butter

2 shallots -- peeled and minced

1 carrot -- peeled and minced

1 teaspoon truffle paste

1/2 cup heavy cream

 

Make the pasta: On a working counter, mix the two types of flour and a pinch of

salt. Make a well in the center and break the eggs into the well. Mix the eggs

and flour with a fork; knead the dough with your hands, until smooth and

elastic. Divide the dough into 3 parts. Using a pasta machine, roll the dough

into thin sheets. Cut into tagliatelle with the appropriate attachment. Separate

the strands, sprinkle with flour and fluff with your hands.

 

Make the sauce: In a deep saucepan, melt the butter. Add the shallots and

carrot; cook until wilted. Add the truffle paste and cream. Cook for 3 minutes

over moderate heat, or until the sauce has thickened. Season with salt. Keep

warm.

 

Bring a large pot of water to a boil, salt and cook the tagliatelle al dente.

Drain. Stir the tagliatelle into the sauce, raise the heat and cook 1 more

minute. Serve immediately.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 343 Calories; 22g Fat (56.7% calories

from fat); 11g Protein; 27g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol;

43mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

 

NOTES : Chestnut flour (farina di castagne) is used in many Tuscan desserts.

Some of the best flour is made in the Garfagnana area, north of Lucca. Chestnuts

from high-altitude forests are placed on straw mats in drying rooms and

subjected to a smoking-drying process that lasts thirty to forty days. The

chestnuts are then stone-ground to produce an extremely fine flour. Many of the

mills in the Garfagnana region are still water powered. Chestnut flour is sold

in Italian markets.

 

 

Nutr. Assoc. : 0 3309 20094 0 0 0 0 5324 0

 

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<CatT>

Main Dishes

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<CatT>

Pasta

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<IngR name= " FOR THE PASTA: " code= " S " ></IngR>

<IngR name= " unbleached all purpose flour " unit= " cups " qty= " 1 1/3 " >

<INtI>

3309

</INtI>

</IngR>

<IngR name= " chestnut flour " unit= " cup " qty= " 3/4 " >

<INtI>

20094

</INtI>

</IngR>

<IngR name= " eggs " qty= " 3 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " shallots " qty= " 2 " >

<IPrp>

peeled and minced

</IPrp>

</IngR>

<IngR name= " carrot " qty= " 1 " >

<IPrp>

peeled and minced

</IPrp>

</IngR>

<IngR name= " truffle paste " unit= " teaspoon " qty= " 1 " >

<INtI>

5324

</INtI>

</IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Make the pasta: On a working counter, mix the two types of flour and a pinch of

salt. Make a well in the center and break the eggs into the well. Mix the eggs

and flour with a fork; knead the dough with your hands, until smooth and

elastic. Divide the dough into 3 parts. Using a pasta machine, roll the dough

into thin sheets. Cut into tagliatelle with the appropriate attachment. Separate

the strands, sprinkle with flour and fluff with your hands.

</DirT>

<DirT>

Make the sauce: In a deep saucepan, melt the butter. Add the shallots and

carrot; cook until wilted. Add the truffle paste and cream. Cook for 3 minutes

over moderate heat, or until the sauce has thickened. Season with salt. Keep

warm.

</DirT>

<DirT>

Bring a large pot of water to a boil, salt and cook the tagliatelle al dente.

Drain. Stir the tagliatelle into the sauce, raise the heat and cook 1 more

minute. Serve immediately.

</DirT>

</DirS>

<Note>

Chestnut flour (farina di castagne) is used in many Tuscan desserts. Some of the

best flour is made in the Garfagnana area, north of Lucca. Chestnuts from

high-altitude forests are placed on straw mats in drying rooms and subjected to

a smoking-drying process that lasts thirty to forty days. The chestnuts are then

stone-ground to produce an extremely fine flour. Many of the mills in the

Garfagnana region are still water powered. Chestnut flour is sold in Italian

markets. & #013; & #010;

</Note>

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