Tagliolini with wild flavours
Instructions
Cook the roast in the skillet with holes, then peeled and coarsely chopped cooked chestnuts.
Pour the Walnut Sauce packed in a small pan, scioglieteci and cream, stirring gently, add the roasted chestnuts, amaretti (if you don't like them you may not put) and Walnut kernels not too finely chopped.
Adjust salt and pepper, perfumed the mixture with the Bay leaves and Rosemary and cook the noodles in boiling salted water.
Once drained you put in the Pan where you prepared condiment sauce, stirring quickly and, if you like, by adding a knob of fresh butter.
They serve hot with a handful of Parmesan.
Ingredients and dosing for 4 persons
- 320 g of type pasta noodles
- 250 g of walnut sauce
- 2 tablespoons of cream
- 300 g of chestnuts
- Walnut kernels
- Salt
- 10 amaretti biscuits
- 1 leaf of laurel
- Rosemary
- Walnut 1 of fresh butter
- 1 handful of grated parmesan cheese