Tagliatelle di castagne - Chestnuts Tagliatelle
Serves 4
Ingredients:
For the pasta:
- 300g of regular flour
- 200 gr of chestnut flour
- 3 eggs
- 3 ½ of egg shells of milk
For the sauce:
- A knob of butter
- 10 fine slices of pork cheek
- 100 gr of walnuts
- I table spoon of Vagli's olive oil
Method:
Tagliatelle
1. Mix the chestnut flour and regular plain and eggs together.
2. Make a dry dough and roll the pasta to about 3 mm in height.
3. Roll up the pasta and then cut into strips approx 1.5 cm wide.
For the sauce:
1. Heat the butter with a little bit of olive oil in a pan.
2. Cut the pork cheek into pieces of about 4-5 cm and add to the oil and butter.
3. Fry for approximately 2 minutes and add the walnuts.
4. Leave it to simmer for about 10 min and add the pasta.
5. Stir and serve.
An essence of our Home in Tuscany!
excerpt from the best selling book “Bringing Tuscany Home”- the author of "...
We have always proudly said, “Borgo di Vagli is not for everyone.”
