Tagliatelle with chestnuts, stracciata di bufala, hazelnuts and chestnuts
Ingredients for 4 persons:
Buffalo Stracciata 200gr
Tagliatelle with chestnut flour "Legù" 250gr
Chestnuts qb
Hazelnuts qb
Salt qb
Pepper qb
Olive oil qb
Procedure:
Emulsify stracciata di bufala , evo oil , salt and pepper .Transfer the mixture to a pan , cook the noodles for 4 minutes in salted boiling water .
Saute the noodles in the pan, adding cooking water if needed.
We finish the dish with a crumble of previously cleaned chestnuts and hazelnuts.
To cook the chestnuts we use a microwave, cut the skin off the chestnuts ,soak them for about ten minutes, drain them and place them in a dish inside the microwave with foil ,cook for 3 minutes at 750 W.
Chef Emanuele Luciano
