With its rich sweet and smoky taste Chestnut pasta is an ideal accompaniment to sauces using other robust flavors of the forest like the wild mushrooms in this creamy porcini sauce.
- Pasta di Liguria Signorine alle Castagne pasta
- Large plate of Porcini (ceps) mushrooms (or a mixture of your favorites wild mushrooms) cleaned and sliced
- White wine
- Flat-leaf parsley
- Favuzzi extra virgin olive oil
- Pine nuts
- Dried Porcini mushrooms
- Full-fat milk or light cream
- Bring a large pan of salted water to the boil and add the Signorine alle Castagne based on the portion sizes indicated on the pack and the number of people you’re cooking for. Cook for the time indicated on the pack stirring occasionally.
- Soak a handful of dried porcini mushroom slices in a cup of boiling water for 10 minutes or so.
- In a large pan heat some EVO, some chopped garlic, a finely diced shallot and a pinch of salt. Sauté on a medium heat without letting it brown. Finely chop the soaked mushrooms keeping the liquid for later and add the mushrooms to the pan. Turn up the heat and add the fresh mushrooms and pine nuts. Continue cooking for 5-10 minutes adding a drop more oil if the mushrooms absorb too much of the oil. Deglaze with the white wine. Add the liquid from the soaked mushrooms (straining it through a sieve first). Turn down the heat and let the flavors combine. Add some chopped parsley, and a little milk or cream. You want a fairly wet sauce. Adjust the seasoning. Turn off the heat.
- Drain the pasta and add it to the pan with the mushrooms. Put the pan back onto the heat and stir to combine the flavors and let the pasta absorb some of the sauce. Slacken with more cream or milk or some of the cooking water if needed. Serve sprinkled with parsley and a drizzle of EVO.