Daniele Persegani’s recipe is a scrumptious discovery

Daniele Persegani from Antonella Clerici on Rai 1, proposed a mouth-watering dish of contemporary stuffed pasta: it’s a riot of autumnal flavours, smells and textures.

The favored Emilian chef discovered himself right this moment within the studio of It is at all times noon. He opened the episode with a usually autumnal recipe, which includes the usage of two highly regarded components this season: porcini mushrooms and chestnuts. A riot of flavours, colours and spatial aromas, which is able to invite you to take your first forkful with out the slightest hesitation. Antonella Clerici he actually appreciated this preparation, revealing it on social media throughout a industrial break. So let’s have a look at the components and preparation of farfalle full of ricotta, porcini mushrooms and chestnuts:

INGREDIENTS

FOR THE PASTA

300 g of flour
2 eggs
60 g of spinach puree

FOR THE FILLING

200 g of porcini mushrooms
200 g of ricotta
100g of grated cheese
Half a glass of white wine
Parsley
1 clove of garlic
100g boiled chestnuts
100 g of ricotta
1 egg yolk
100g of grated cheese
Nutmeg
70 g of butter

FOR GARNING

8 roasted chestnuts
80 g of grated cheese

Recent stuffed pasta: Daniele Persegani’s scrumptious farfalle

For the first fillingclear the mushrooms, minimize them into slices and cook dinner them in a pan over excessive warmth with oil, a clove of garlic, salt and pepper. When they’re golden brown, we shade them with white wine and add chopped parsley to flavour. Take away the garlic and mix the mushrooms. In a bowl, mix the ricotta, grated cheese, chopped parsley and blended mushrooms. Combine nicely and let the combination relaxation within the fridge. For the second fillingcook dinner the chestnuts in water and, whereas nonetheless sizzling, mash them with a potato masher. In a bowl, combine the chestnuts with the ricotta, the grated cheese, the egg yolk and a little bit nutmeg. Combine nicely and let it relaxation within the fridge.

We roll out a skinny inexperienced sheet of dough and distribute small piles of chestnut and mushroom filling on prime, shut collectively as you see within the picture. We fold the pastry over the fillings, letting the air out. Reduce out farfalle, pinching the dough between the 2 fillings. At all times take away the air to forestall them from bursting and opening throughout cooking, letting out all of the filling. Cook dinner the farfalle in boiling salted water. For the seasoning, soften the butter with a ladle of cooking water. We drain the farfalle and sauté them within the butter. We serve the dish with grated cheese and items of roasted chestnuts. A painted image that screams “fall” with an explosion of distinctive components this season.