Chestnut puree, quadrucci and porcini mushrooms
The pleasant sourness of Traditional Balsamic Vinegar of Modena Affinato matches perfectly with the delicate sweetness of chestnuts in this warm autumn recipe.
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Saucepan
- Pot
- Skillet
- Chef's knife
- Cutting board
- Colander
- Stove
- Paper towel
- Brush
- Spoon
- Serving bowl
Ingredients
- 600 g of chestnuts
- 200 g of short egg pasta such as quadrucci
- 400 g of porcini mushrooms
- 1 litre of vegetable stock
- 1 piece of leek
- 1 shallot
- 1 sprig of rosemary
- 70 g of extra virgin olive oil
- 1 knob of butter
- chopped parsley
- thyme
- 1 clove of garlic
- salt
- pepper
- Giusti Traditional Balsamic Vinegar of Modena “Affinato”
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