Conchiglie rigate with chanterelle mushrooms and chestnuts
Instructions
Cut the chestnuts on the flat side and boil for 45 minutes.
Drain the chestnuts, rinse, Peel and discard the skin.
Stewing thinly sliced Leek in oil and butter, add the chanterelles, washed and cut into julienne, chestnuts and cook for a couple of minutes to lively flame.
Deglaze with red wine by blending.
Add a tbsp of broth seasoning with salt and pepper.
Let the sauce reduce while you bake, boil the striped shells in boiling salted water.
When cooked drain the pasta and toss with the sauce prepared by adding the Parmesan cheese and herbs.
Ingredients and dosing for 4 persons
- 350 g of type rifled shells pasta
- 150 g of chanterelle mushrooms
- 150 g of dried chestnuts
- 50 g of olive oil extra virgin
- 20 g of leeks
- 20 g of mixture of herbs
- 20 g of butter
- 4 tablespoons of parmigiano-reggiano
- 1/2 cup of dry red wine
- Vegetable broth
- Salt
- Pepper