Primi
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Castellane Barilla con Prosciutto di Parma e Castagne (Barilla Castellane with Prosciutto di Parma, Chestnuts and Italian Parsley)
Ingredients
1 pound Barilla Castellane
8 oz fresh chestnuts (may substitute canned, drained chestnuts)
4 oz (1 cup) Prosciutto di Parma, sliced
¾ cup (7oz) shallots, sliced
2 tblsp butter
2 tblsp extra virgin olive oil, divided
1-1/2 cups chicken broth
½ tsp salt
¼ tsp pepper
to taste fresh chopped Italian Parsley
to taste fresh grated Parmigiano Reggianno
BOIL chestnuts in lightly salted water until soft inside, approximately 20 minutes.
Peel the shell and remove the thin inner membrane. Chop and set aside.
SAUTE prosciutto in 1 tablespoon olive oil in a large sauté pan on medium heat until crispy, approx. 3 minutes. Remove and set aside.
SAUTE shallots in same pan with 1 tablespoon olive oil and butter on medium heat until translucent, approximately 5 minutes.
ADD chopped chestnuts, broth, salt and pepper and simmer for 10 minutes.
COOK Castellane according to package directions.
ADD drained pasta to chestnut sauce, add prosciutto, mix well. Serve garnished with parsley and Parmigiano cheese.
Secondi
Costoletta di Vitello con Salsa alle Castagne (Veal Chop with Chestnuts, Raisins, and Porcini Mushrooms)
Ingredients
1 lb (about 4 ea) veal chops, ½ inch thick
7 oz fresh chestnuts (may substitute canned, drained chestnuts)
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1 clove garlic, finely chopped
1 tblsp yellow golden raisins
½ cup dried porcini mushrooms, soaked in 1-1/2 cups warm tap water,
approximately 1/2 hour
¼ cup heavy cream
¼ cup white wine
1 cup chicken stock
¼ cup extra virgin olive oil, divided
5 sprigs rosemary
½ tsp salt
¼ tsp black pepper
BOIL chestnuts in lightly salted water until soft inside, approximately 20 minutes.
Peel the shell and remove the thin inner membrane. Chop and set aside.
DRAIN mushrooms and dice. Sauté diced mushrooms, garlic and 1/8 cup olive oil in a large sauté pan over low heat until soft, approximately 3-4 minutes. Add chicken stock and raisins and simmer for 10 minutes. Add cream and simmer 3 minutes.
SPRINKLE veal chops with salt and pepper. Brown the veal chops in a separate sauté pan in the remaining olive oil and one sprig of rosemary over a medium high heat. When chops are browned, remove and set aside. Deglaze with the wine, making sure to evaporate wine. Discard the rosemary.
ADD the chestnut sauce to the meat and heat to a simmer. Cook until meat is completely cooked through, but still pink and sauce is not too thick or too thin.
Serve with sauce over meat, garnished with remaining sprigs of rosemary.
Dolce
Caldarroste con Vino Brule (Roasted Chestnuts with Mulled Wine)
Roasted Chestnuts Ingredients
Fresh Chestnuts * 1 pound
Whipped cream (optional)
Fresh mint spring (optional), to garnish
Procedure:
Preheat oven to 400º.
Cut an “X” in the rounded side of each chestnut, being sure to cut through the shell completely (this will prevent the nut from exploding while baking).
Place chestnuts on baking sheet in a single layer. Bake for 10 minutes. Remove from oven, sprinkle with a few tablespoons of water, and bake an additional 10 to 15 minutes.
Wrap them in a towel and let sit for 10 minutes. Crush them gently with the bottom of a heavy pan. Remove the hard outer shell and remove the thin membrane inside. Serve in a small dessert dish and top with a small dollop of fresh whipped cream and garnish with a sprig of fresh mint.
*Fresh chestnuts are available mid-September to mid-January.
Mulled Wine Ingredients
1 bottle San Giovese red wine*
3 Cloves
1 Cinnamon stick
½ lemon lemon peel
½ lemon lemon juice
6 teaspoons sugar
Procedure
Combine all ingredients in a pot, bring to a boil. Simmer for 10 minutes. Strain and serve very hot.
