THENGREDIENTS X 4:
320 g fileja type pasta or long cavatelli
400 g fresh porcini mushrooms
200 g chestnuts already boiled and peeled
4 slices of bacon
2 cloves of garlic
4 tablespoons of dry white wine
a sprig of parsley
extra virgin olive oil
salt and pepper
Pasta with porcini mushrooms, chestnuts and bacon (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Clean the mushrooms: remove the earthy part, then rub them with a damp cloth and cut them into slices. Crush the garlic and let it brown in a large pan with 3 tablespoons of oil (if you like, even 1 chilli pepper).
Add the porcini and chopped chestnuts, mix well and blend with the wine. As soon as it has evaporated, add salt, sprinkle with chopped parsley, cook for a few minutes and switch off; put the lid on and keep warm.
Toast the bacon slices in a non-stick pan, then arrange them on absorbent paper so that they lose their grease and become very crunchy.
Boil the pasta, drain and transfer it to the pan with the mushrooms, which you will have placed on high heat. Mix well to flavor and garnish each plate with the chopped bacon.
The format is right
Sun, water and flour. Fileja (or maccheroni al ferretto) is an ancient Calabrian pasta shape, traditional from Vibo Valentia and Tropea, where it makes a name for itself in recipes with ‘nduja and red onion sauces. Alternatively, you can use the Busiate from Trapani or Casareccenow on the shelves of any supermarket.
The decorative idea
Autumn maximalism. If pasta with mushrooms, chestnuts and smoked bacon may seem like a weekend dish in the countryside, let’s give it the dignity of “first” citizen. Accompanying it with one set up with warm tones and noble decorations. With exotic touches (including leopard).
ON THE TABLE: DEDAR fabric, BOTTEGA STRINGA plates, cutlery and candelabra, IVV glasses, napkin and leaf in COINCASA fabric.
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