Lidias Family Table Butter Dried Chestnut And Fresh Rosemary Sauce Recipes

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:

• 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 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.