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salt Pastiera
first courses from Italy - Umbria
Pipe rigate with fennel and chestnuts
Pipe rigate with fennel and chestnuts
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Pipe rigate with fennel, spicy provolone and chestnuts
clean the fennel by cutting the tops and base, deprive them of the outer leaves, cut them in half and wash them under running water. Cut it into wedges rather large.
Plunge the fennel in boiling salted water in which they must be blanched for 10 minuti.In a large pan, melt butter over low heat in a
Drain well the fennel. Put aside 2 cloves. Cut the rest into strips. When the butter has melted pour directly into frying pan to brown for 5 minutes, turning occasionally.
Deglaze with white wine and let evaporate. Season the fennel with rosemary, a teaspoon of oil, salt, pepper and pepper. Extinguish the fire . Add the chestnuts cut into 4.
Boil in salted water the pipe rigate. Dice the spicy provolone.
Drain the pasta and pour it on the pan with the fennel. Turn on the heat and add the pasta a little butter and provolone cubes.
When provolone starts to spin off the heat and serve.
Decorating the dishes with chestnuts, one of clove fennel and rosemary needles.
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