Chestnut tagliatelle al sugo di funghi

03790 CHESTNUT TAGLIATELLE MUSHROOM SAUCE INGREDIENTS for 4 PEOPLE 150 g of chestnut flour, 150 g of white flour for pastry, 3 eggs, 1 pinch of salt, 1 teaspoon of oil.

For the sauce: 100 g of bacon, oil, 300 g mushrooms, 2 cloves of garlic, a small bunch of basil, salt, pepper, a teaspoon of flour, a glass of brandy, vegetable broth, 2 tablespoons of tomato sauce.

Add the chestnut flour with flour and add a pinch of salt.

Add the eggs one at a time, finally the tablespoon of oil, let it sit the mixture covered for about 15 minutes; then knock it by hand or with the help of the mixer to get a sheet thin enough.

Reflect it onto itself forming a kind of roll and cut it into strips about 1 cm regular.

Open them on a shelf and cover until the moment of use.

Meanwhile, place the bacon on a chopping board and cut it into thin strips, which you will transfer in a terracotta Casserole with 4 tablespoons oil and dry moderate focus.

Clean the mushrooms with a damp cloth and remove any debris and cut them into strips.

Peel the garlic, wash the basil leaves and chop both on the cutting board.

Place in saucepan with chopped mushrooms, flavored with a pinch of salt and a pinch of pepper and cook on high flame, making the water that will evaporate the mushrooms.

Add the flour, stir quickly, and sprinkle with the liquor.

When the liquor will be evaporated, bathed with a spoonful of hot broth in which you will have diluted tomato sauce.

Lower the heat and simmer for about 30 minutes.

Put in the meantime on fire, in a pot, boiling salted water, bring to a boil and start to cook the noodles; al dente, drain, pour into a bowl and season with the mushroom sauce.

Serve.