Recipe: Tagliatelle with chestnuts and mushrooms
Tagliatelle recipe with chestnuts and mushrooms. Dough recipe, this time a winter dish with chestnuts and mushrooms topped with some bacon, a complete dough dish that we loved. What to do with chestnuts asked the granny, I invited her to taste these tagliatelle with chestnuts and mushrooms.
Recipe ingredients
- Tagliatelle recipe with chestnuts and mushrooms: for 4 people
- 500 g of fresh chestnut
- 500 g of fresh Tagliatelle
- 250 g of button mushrooms
- 250 g chanterelles
- 250 g of smoked bacon
- 25 cl of liquid cream
- 1 lime
Instructions
- Split the chestnuts in half.
- Boil the chestnuts for 7 minutes.
- Let the chestnuts cool, then peel them, removing the two skins.
- Reserve 4 chestnuts and finely chop them for decoration.
- Roast the chestnuts in a pan with 30 g of butter, for 5 minutes
- Thoroughly clean the mushrooms.
- Reserve 4 button mushrooms and cut them finely for decoration.
- Roughly chop the rest of the mushrooms with a knife.
- Sear the bacon and as soon as they have shed fat.
- Add the mushrooms, stop cooking as soon as they are crisp, then set aside.
- Cook the tagliatelle in salted water.
- Pass the tagliatelle at the end of cooking.
- Add the cream, mushrooms, bacon and chestnuts.
- Stir gently, then serve on hot plates.
Preparation time: 45 minutes if you make your pasta fresh
Cooking time: 4 to 5 minutes
Number of people: 4
5 star rating: 1 review
What wine to drink with: Tagliatelle with chestnuts and mushrooms.
My favorite wine for this recipe: Chinon Cépage Cabernet Franc
Temperature between 16 ° and 17 °
Cut the mushrooms
Sear the mushrooms
Pre cooked
Cooked chestnuts
Peel
Cook the bacon
Mix with the tagliatelle
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