Recipes from our Food bloggers: Pappardelle in giallo with chestnuts and Mafalda pork cheek by Oriana Ciracò
Pappardelle for 4 people
1 slice of bacon @LardodiColonnataIGPMafalda
300g boiled chestnuts
Half a shallot
50g grated Parmesan cheese
50g extra virgin olive oil
Cook the chestnuts already boiled in milk for 10 ', add the saffron and melt. Set aside 8 boiled chestnuts and blend the rest to obtain a nice cream that you will use for the sauce, if necessary add a little more milk. In a separate pan, brown the finely chopped shallot and the diced bacon. Add the chestnut cream.
Boil the pappardelle in boiling salted water for 4 ', drain and season immediately with the prepared sauce. Add the crumbled chestnuts, extra virgin olive oil, grated Parmesan cheese and finally serve the yellow pappardelle with chestnuts and bacon.