Butter Dried Chestnut And Fresh Rosemary Sauce Recipes

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

Steps:

• Food-processor mixing recommended, following the directions on page 160.
• Suggested Shapes and Sauces
• Be sure to try chestnut pappardelle with Butter, Dried Chestnut, and Rosemary Sauce (page 121). Rosemary and chestnuts have an established affinity; fresh rosemary often adorns castagnaccio, the famed rustic chestnut bread of Tuscany.

Steps:

• Heat the butter and 1 tablespoon of the olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts; toast and stir for a minute.
• Scatter in the rosemary needles and cook another minute or so, until the nuts are lightly colored.
• Ladle in 1 1/2 cups of pasta-cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready.
• Finish the sauce and pasta together in the skillet (for details see page 105). Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
• Pappardelle of fresh Chestnut Pasta (page 177)
• Rich egg pasta
• A thin dry pasta such as capellini, spaghettini

Steps:

• Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
• Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
• Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
• Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

Steps:

• Heat the butter and 1 tablespoon of olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts, toast and stir for a minute. Scatter in the rosemary needles and cook another minute or so until the nuts are lightly colored. Ladle in 1-1/2 cups of pasta cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready. Finish the sauce and pasta together in the skillet. Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.