Soup with chestnuts and beaten pasta


I warned you Serena, the challenge you launched this month for the MTC tickled me a lot.

And so here is the first idea that came to me when I thought of a dish based on chestnuts, which recalled tradition and was poor: soup with chestnuts and beaten pasta. In reality, chestnuts in my house have always been eaten in only two ways: castrated and cooked on the economical stove or boiled with a bay leaf (my favorites), both versions were eaten only at the paternal grandparents' house, strictly at the end of the day. meal, instead of dessert.
My experience in using them in the kitchen was therefore rather limited but only I know how much I like picking up regional cookbooks and leafing through them looking for ideas. And this was definitely the right opportunity…

So here is the reworking of an Apennine dish in which instead of beaten pasta there should have been quadrucci, the classic broth soup, and instead of extra virgin olive oil, some good tasty ham lard which, alas, was missing from my pantry. The chestnuts here in Rimini this year have been a pipe dream and the ones I bought ten days ago are all mouldy… so I decided to opt for the dry “soft” ones.

The taste test? Promoted with flying colours, the sautéed onion gives a little boost to a dish that would otherwise veer too much towards the sweet and certainly if the sauté had been based on ham lard the taste would have been even more intense and decisive but certainly the arteries would not have enjoyed 😉

Soup with chestnuts and beaten pasta

  • 200 g of 0 flour
  • 1 large egg
  • 80 g of “soft” dried chestnuts
  • 2 carrots
  • 1 and 1/2 onion
  • 1 stick of celery
  • extra virgin olive oil to taste

The evening before, soak the chestnuts in cold water.

Start by preparing a vegetable broth: clean the carrots, an onion and the celery. Cut the vegetables into large pieces and boil them in plenty of water for at least an hour. Prepare the pasta as explained Who.
Chop the remaining half onion and fry it in a pan together with a couple of spoons of extra virgin olive oil. Add the well-drained chestnuts and sauté them in the pan for 2 minutes.
Remove the vegetables from the broth and, if necessary, filter it. Bring the broth back to the boil, season with salt and add the sautéed chestnuts, continue cooking for 15 minutes, then add the beaten pasta and cook. (dose for 2 people)

With this recipe I participate in the 34th MTC challenge:


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