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Strozzapreti with sausage and chestnuts


Fresh pasta could not be missing, especially in this case, given that the MTC brings out my regional streak more than ever. That fresh pasta is absolutely something that represents me, a part of me and my cuisine, I said in a post almost three years ago: the dance that the three women of my family wove around the dining room table was the spring that set everything in motion. The desire to recreate that atmosphere was such that I started making pasta, as they did, enjoying the “slap” of the rolling pin because it was a familiar sound, because it was the noise of home.

But no chestnuts, they weren't there in this painting. But I let them in in the form of flour, Serena was clear 😉
Some were born strozzapreti, not so easy to form since chestnut flour is not as elastic as 00, but good good. With that hint of smoke that goes with sausage like cheese on macaroni… and here too a little cheese wasn't bad at all. It's not in the photo but if you decide to try making them, add it, you won't regret it!

Strozzapreti with sausage and chestnuts

  • 100 g of chestnut flour
  • 100 g of 00 flour
  • warm water to taste
  • 2 Luganega type sausages
  • 5/6 “soft” dried chestnuts

The evening before, soak the chestnuts.

Prepare the strozzapreti by mixing the two flours and making a well on the work surface. In the center of the fountain, add water until the dough forms, it should be quite soft and smooth. Leave the dough to rest for half an hour wrapped in cling film. Roll out a fairly thick sheet of dough, cut into strips one centimeter wide and roll the strip between the palms of your hands, creating a 5/6 centimeter long strip.

Remove the sausages from the casing and crumble them with your hands. Heat a pan and sauté the sausage for a few minutes, add the chopped chestnuts. Cook the pasta in plenty of salted water, add a few tablespoons of cooking water to the sausage and chestnut seasoning and continue cooking the sauce. Drain the pasta and season it off the heat. Serve hot and with plenty of grated Parmesan, if you like.

With this recipe I participate in the 34th challenge ofMTC.

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