Ingredienti per 4 persone:320 gr di Pappardelle La Pasta di Camerino
2 fette di Pancetta Tesa al Ginepro Vecchio Varzi
1 scalogno bio
Lavorazione:
ENGLISH VERSION
Pappardelle with pancetta juniper, sausage and chestnuts
Ingredients for 4 people:
320 g Pappardelle Pasta di Camerino
2 slices of Pancetta Tesa Juniper Vecchio Varzi
1 organic shallot
2 organic chicken sausages and turkey
250 ml of Cherry Tomato Sauce Bottega di Sicilia
10 boiled chestnuts
A pinch of selection of flavors for Meat Without Salt Cannamela
2 tablespoons of good cognac
1 tablespoon extra virgin olive oil
salt and black pepper to taste
fresh chopped chives bio to taste
grated parmesan to taste
Processing:
In a saucepan, sauté over medium heat in oil, finely sliced shallots, chopped bacon, sausage into small pieces and then deglaze with cognac over high heat.
Join the tomato sauce and, for the latter, boiled chestnuts and coarsely chopped; season with salt.
Meanwhile, boil the pasta in water; when they are al dente, drain and set aside a little of the cooking water.
Pour the pasta to the pan with the sauce and stir it all, in fact, with a few tablespoons of cooking water.
Sprinkle with grated cheese and chives and grind the pepper directly into the pot, after serving.
A dish by real gourmet!
2 salsicce di pollo e tacchino bio
10 castagne lessate
Un pizzico di Selezione di Sapori per Carni Senza Sale Cannamela
2 cucchiai di ottimo cognac
1 cucchiaio di olio evo
sale fino e pepe nero q.b.
erba cipollina fresca tritata bio q.b.
erba cipollina fresca tritata bio q.b.
grana o parmigiano grattugiato q.b.
Lavorazione:
In una casseruola, far rosolare a fuoco medio nell'olio, lo scalogno affettato finemente, la pancetta tritata, la salsiccia a pezzetti ed infine sfumare con il cognac a fiamma vivace.
Unirvi la salsa di pomodoro e, per ultime, le castagne lessate e tritate grossolanamente; aggiustare di sale.
Nel frattempo, lessare le pappardelle in acqua; quando sono al dente, scolarle e tenere da parte un pochino di acqua di cottura.
Versare la pasta, nella casseruola del sugo e mantecare il tutto, appunto, con qualche cucchiaio di acqua di cottura.
Spolverizzare con formaggio grattugiato ed erba cipollina e macinare il pepe direttamente nel piatto, dopo aver servito.
Un piatto da veri gourmet!
Pappardelle with pancetta juniper, sausage and chestnuts
Ingredients for 4 people:
320 g Pappardelle Pasta di Camerino
2 slices of Pancetta Tesa Juniper Vecchio Varzi
1 organic shallot
2 organic chicken sausages and turkey
250 ml of Cherry Tomato Sauce Bottega di Sicilia
10 boiled chestnuts
A pinch of selection of flavors for Meat Without Salt Cannamela
2 tablespoons of good cognac
1 tablespoon extra virgin olive oil
salt and black pepper to taste
fresh chopped chives bio to taste
grated parmesan to taste
Processing:
In a saucepan, sauté over medium heat in oil, finely sliced shallots, chopped bacon, sausage into small pieces and then deglaze with cognac over high heat.
Join the tomato sauce and, for the latter, boiled chestnuts and coarsely chopped; season with salt.
Meanwhile, boil the pasta in water; when they are al dente, drain and set aside a little of the cooking water.
Pour the pasta to the pan with the sauce and stir it all, in fact, with a few tablespoons of cooking water.
Sprinkle with grated cheese and chives and grind the pepper directly into the pot, after serving.
A dish by real gourmet!
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