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Chestnut flour noodles Recipe Serves 6 the topping: • 100g mascarpone cream • • a few tablespoons of chopped parsley to taste • salt and pepper to taste • 200g fresh ricotta cheese Cook the noodles in boiling salted water and drain well when they are al dente . Meanwhile in a pan, stir the mascarpone cheese, salt, pepper and a few tablespoons of the cooking of the noodles. Once the noodles are cooked, drain them, make them jump into the pan to mix well with cheese. If they were too dry, add a few tablespoons of cream and then pour on a dish and sprinkle with plenty of chopped parsley.
Chestnut tagliatelle with porcini mushrooms and red wine (4 people) Ingredients for the sauce: 150 g bacon, 300 grams of mushrooms, 2 ladles of tomato, 1 / 4 of a liter of red wine, 1 / 2 onion, salt, pepper , 40 g oil, 50 of butter, 2 tablespoons chopped parsley. COMPLETION: Finely chop the onion and brown lightly in butter and oil, add the bacon and sliced mushrooms, stir well and add the red wine, allow to boil and add the tomato and parsley. Cook for 7 to 8 minutes and add the cooked noodles in plenty of water chestnuts.
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