Last weekend, I got very excited while I was doing the grocery shopping. I went to my favourite veggies shop and they had beautiful little chestnuts! It wasn’t on the list and I didn’t knew what I was going to make with them but I just had to have them.
Moving further in the shop, I discovered some wild mushrooms: chanterelles, trompette de la mort, girolles. I decided to buy some and went back home wondering how I could get the best out my new food crush.
And what’s best than fresh pasta to go with these lovely, hearty ingredients? So Chestnuts & Wild Mushrooms tortellini it was!
You can prepare your pasta dough, cook and peel the chestnuts in advance and toss everything together at the last second.
Event though the recipe involves a whole lot of things: Wild mushrooms, peeled chestnuts, shallots, a ton of a fresh herbs, balsamic vinegar, delicate mache and an obscure pecorino, its super simple and delicious! My boyfriend cleaned every speck of toretllini & salad off the serving platter. It was a clear home run.
Chestnuts & Wild Mushrooms tortellini served with chestnuts broth
Serves: 4 persons
Cooking Time: Prep time 45 mins, cook 15 mins.
For the tortellini:
– 200g wild mushrooms – chanterelles, trompette de la mort, girolles
– 200g chestnuts (pre-cooked: let the chestnuts in boiling water for about 45mins and then peel them)
– 2 shallots, finely sliced
– 1 clove garlic, crushed
– 100g ricotta
– fresh thyme & parsil
– fresh pasta (made with 300g “00″ flour, 3 egg yolks and 1tbsp of olive oil)
– salt & pepper
– 1 tbsp of balsamic vinegar
– 1 lemon
For the chestnuts broth:
– Rest of the chestnuts & wild mushrooms mixture (at least 80gr)
– 200ml of vegetable stock
– 20gr grated pecorino
– 1tbsp of olive oil
Make your fresh pasta and let it rest for at least a half hour under a warm bowl.
Sauté the shallots until soft and then add the garlic and chopped cooked chestnuts.
Add the mushrooms (cleaned and sliced) and cook until softened. Make sure you check if your mixture needs salt & pepper at that point. Add the juice of 1 fresh lemon, the thyme, parsil and let it cook 1 min more. Then add 1 tbsp of balsamic vinegar and the ricotta.
Remove from heat and puree the mixture with a blender, if needed you can add more ricotta to reach your desired mixture consistency.
Roll out the pasta dough by using a pasta machine or by hand and cut the sheets into 7cm squares.
Place 1 spoonful of the chestnuts & mushrooms stuffing in the center of each pasta square. Fold the pasta square in half forming a triangle then wrap the 2 opposite points around the tip of your index finger forming the shape of a bishop’s hat. Pinch the ends together to seal. As you make them, set the tortellini on a clean dry cloth. Continue the process until all the pasta is used up, don’t forget to keep at least 80gr of chestnuts and mushrooms mixture, we will need it for the broth.
Heat some salted water and melt a generous of the rest of the chestnuts and mushrooms mixture in a frying pan with the vegetable stock. Allow to dissolve completely and then carefully shave in a little fresh pecorino and a splash of olive oil.
Boil the tortellini for a 8mins until al dente, then drain and toss in chestnuts broth.
Serve with a generous grating of parmesan and some beautiful salad. Enjoy!
Note: Do not refrigerate and plan on using the tortellini within 2-3 hours.
I recommend pairing this dish with a Saint Emilion red wine or a Pessac Leognan.
The Dutch boyfriend’s opinion:
Pleasant and warm is what I immediately thought. The fresh pasta is a delight, and combined with the season-matching mushrooms and chestnuts this dish tastes quite good. It was Raphaëlle’s first time making her own pasta, and even though with the right tools it would have been thinner, the texture was still good. Hopefully Santa will give her a pasta maker for Christmas, so she can continue her experiments!
I am still waiting for the steak though.