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We're in the hills of Liguria for this episode, where chestnut trees are plentiful. In the village of Uscio they make a pasta called batolli which includes chestnut flour. In summer, housewives like to serve it with basil pesto, fava beans (broad beans for the British) and potatoes. It's a great combo. You can buy chestnut flour online.
For Antonietta's recipe you will need:
60g basil leaves
1 garlic clove, a pinch of sea salt
3 tablespoons pine nuts
4 tablespoons Parmesan, 1 tablespoon of Pecorino Sardo
enough extra virgin olive oil to make a thick puree (about 70 ml)
optional: 1 or 2 tablespoons of whole milk.
1 medium potato, peeled and sliced
200g shelled fava/broad beans - if they are big, it's worth the hassle of taking their jackets off
For the pasta: 200g 00 flour, 100g chestnut flour, 150ml water