CHESTNUT PAPPARDELLE WITH CREMINI MUSHROOMS, WHITE WINE, AND PARMIGIANO-REGGIANO
Great recipe, but it takes some practice to get the pasta right.
Provided by FeastorFamine3
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
- Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
- Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes. Mix mushrooms into leek mixture.
- Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain. Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 77.8 g, Cholesterol 271.9 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 6.4 g, Sodium 136.5 mg, Sugar 5.5 g
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Jeremy Williams
[email protected]I'm not a fan of the texture of chestnuts. I think they're a bit too crunchy for my taste.
Vuyo Dyo
[email protected]This dish is a bit bland for my taste. I think it could use some more spices or herbs.
BtsLover Army_Life
[email protected]This recipe is a bit expensive to make, but it's worth it for a special occasion. I made it for my anniversary dinner and it was perfect.
Acquah Kingsford
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the chestnuts and mushrooms.
MrBjorntsc
[email protected]I'm allergic to mushrooms, so I used zucchini instead. The dish was still delicious! The zucchini added a nice fresh flavor to the sauce.
Annyiah Williams
[email protected]This dish is a great way to use up leftover chestnuts. I always have a few chestnuts left over from the holidays, and this is a delicious way to use them up.
Hydar Ali
[email protected]I love how this dish is so versatile. You can add or omit ingredients to suit your own taste. I like to add a bit of spice with some red pepper flakes.
Belinda Mutela
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious! I'm definitely going to try more recipes from this website.
ibrahim yakubu
[email protected]This recipe is a bit time-consuming, but it's worth it! The sauce is so flavorful and the chestnuts are a really nice addition.
MArsalankhan Arsi
[email protected]I accidentally used red wine instead of white wine. The dish still turned out great! The red wine added a bit of a fruity flavor to the sauce.
Lethu Nsibande
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The dish was still delicious! The sauce was creamy and the chestnuts added a nice touch of sweetness.
Nesslucas 12
[email protected]I had some trouble finding chestnut pappardelle, so I used regular pappardelle instead. The dish still turned out great! The sauce was flavorful and the mushrooms and white wine added a lot of flavor.
Nazim Mohammed
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the chestnuts were a bit too sweet. I think I would have enjoyed it more if the sauce was lighter and the chestnuts were omitted.
MR• WOLF YT
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The chestnut pappardelle is the perfect comfort food for a cold night.
Vivian Dominguez
[email protected]I'm not a huge fan of chestnuts, but I decided to give this recipe a try anyway. I'm glad I did! The chestnuts were surprisingly delicious in the sauce, and the mushrooms and white wine added a lot of flavor. I'll definitely be making this again.
All Bangla pros Top
[email protected]This recipe was easy to follow and the results were amazing! The chestnuts and mushrooms gave the dish a unique and delicious flavor. I highly recommend it.
Oscar Kudah
[email protected]I made this dish last night and it was a huge hit with my family! The sauce was so flavorful and creamy, and the chestnuts added a really nice touch. I will definitely be making this again.
Rina Rifat
[email protected]This chestnut pappardelle was an absolute delight! The flavors of the mushrooms, white wine, and Parmesan cheese blended perfectly, creating a rich and savory sauce that coated the pasta beautifully. The chestnuts added a touch of sweetness and textu