Soup of Tagliatelle and Chestnuts

Minestra di Tagliatelle e Castagne

A traditional warm and hearty soup, with tagliatelle fresh and sweet chestnuts softened in soffritto.

4 servings

Easy

The soup of tagliatelle and chestnuts is a first course Warm and nutritious, perfect for a meal seeking simplicity, softness, and full flavor. The sweetness of dried chestnuts blends with the delicacy of fresh pasta, while onion, extra virgin olive oil, and butter create a fragrant, rounded base. The consistency is that of a thick, enveloping soup: the tagliatelle They remain the protagonists, immersed in the cooking liquid, and the chestnuts add a tender and slightly floury component. The preparation requires attention, especially in managing the boiling and in the order in which the ingredients are added, to keep the pasta intact and distribute the liquid well. soffrittoThis soup highlights essential ingredients through direct cooking, eliminating unnecessary steps. Serving it in soup bowls, preferably brown earthenware, emphasizes its rustic, convivial character.

Instructions

Voice reading

8 steps · natural Italian voice

Soak the chestnuts

480 min

Place the dried chestnuts in a bowl, cover them with lightly salted water, and let them soak overnight. This rehydrates the flesh and makes it easier to peel. When finished, the chestnuts should be softened, but still whole and firm enough to handle.

Peel the chestnuts

Drain the chestnuts, rinse them under cold water, and carefully peel them, completely removing the outer skin. Make sure there are no hard fragments or dry particles adhering to the flesh, as these will compromise the consistency of the soup.

Prepare the soffritto

Finely chop the onion. Heat the extra virgin olive oil with the butter in a saucepan. saucepan, then add the onion and leave it gently sauté over medium heat. Mix until it becomes soft and translucent, without letting it darken: the soffritto it should be fragrant and lightly golden.

Boil the chestnuts

Place the peeled chestnuts in a pot of water and boil until tender. Test for doneness by piercing one with the tip of a knife: it should yield easily, without falling apart completely. Drain carefully, keeping them aside for the next step.

Bring the water to a boil

Pour water into a large pot, season with salt, and bring to a lively boil. The water should form continuous bubbles before adding the pasta, so that the tagliatelle they can cook evenly and the liquid maintains the movement necessary to distribute them.

Cook pasta and soffritto

In the pot with boiling, lightly salted water, first pour the tagliatelle and immediately after the soffritto, maintaining this order. Mix gently with a wooden spoon to separate the dough and distribute the oil, butter and onion into the liquid without breaking the tagliatelle.

Complete the soup

Add the boiled chestnuts and let the soup cook until the tagliatelle They reach cooking point. Maintain a steady boil and stir gently: the result should be hot and evenly distributed, with the pasta cooked and the chestnuts soft but still recognizable.

Serve in holsters

Divide the soup into bowls; for a presentation consistent with the dish, use brown earthenware bowls if available. Serve piping hot and bring the cheese to the table, allowing each guest to add more according to their taste.

Chef's Tips

The editorial staff recommends adding the tagliatelle only when the water is boiling vigorously, so the pasta cooks evenly without losing structure in the soup.