So if the leaves’ changing colors, the warm cup of tea and cozy little cafes don’t warm you up, I hope this recipe will do.
- 200g Edelweiss-pasta;
- 175g Porcini mushroom;
- 175g chestnuts;
- 3 shallots;
- 1 garlic clove;
- sprig of thyme;
- olive oil;
- salt & pepper.
Peel the chestnuts with a sharp pointed knife and put them in a large pot full of boiling water for about a hour and a quarter.
Let them cool down and cleaned them from the dark skin and cut them in pieces.
Clean and slice the mushrooms.
Finely chop the garlic and shallots and
Clean the mushrooms and slice. Finely chop the garlic and shallots. Coarsely chopped walnuts. Sauté the chopped shallots and garlic in a pan with 2 tablespoons of olive oil on low heat. When they get a golden color and start smelling nicely add mushrooms, chestnuts and thymus. Cook over high heat for 10-12 minutes, stirring often.
Season with salt and pepper by gusto.
Boil the pasta according to the indications on the box. When the pasta is ready drain it of water and add the sauce.
Serve with pecorino or parmigiano on top, if you like.
Just a little tip:
if you make too much sauce don’t throw it away!
You can keep it and freeze it for the next time or… make some crostini, perfect as a starter or just like a small aperitivo with a nice glass of red wine.
This kind of sauce take long time to be ready but luckily you can get it already made – and full of taste – in our shop a long with all the other ingredients!
If you can’t find fresh Porcini mushrooms, you can use dried porcini instead. Also those you can find in our shop.