Recipe by Kanzeda
Perciatelli is a thick, hollow spaghetti shapes pasta, bucatini, linguine, or spaghetti can also be used. This is a wonderful chestnut recipe from Martha Stewart Living,
Top Review by Peachie Keene
I looked forward to making this recipe for weeks in advance, but I was dissapointed :( First, 5 leeks was A LOT of leeks, so I used three large instead. I used approximately 15 fresh chestnuts, and I served all atop of linguine. The taste wasn't terrible, it just wasn't as delectable as I had anticipated.
- 10 ounces fresh chestnuts
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 5 leeks, trimmed white and green part 1/4 inch
- 2 garlic cloves, thinly sliced
- 1 butternut squash, 3/4 inch dice
- 3⁄4 cup dry vermouth
- 1 cup chicken stock
- 1 lb perciatelli
- 4 ounces fresh crumbled goat cheese
- 1⁄2 cup small fresh basil leaf
Directions See How It's Made
- Preheat oven to 350 degrees.
- Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
- Transfer to chestnut pan or rimmed baking pan.
- Roast in the oven until the chestnuts are tender, about 35 minutes.
- Turn the oven off.
- Leaving the pan with the chestnuts in the oven, remover several at a time.
- Working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
- Immediately remove and discard the shells and inner skin.
- Break into halves or quarters; set the chestnuts aside.
- Place a large pot of water over high heat.
- In a large high sided sauté pan, melt butter and olive oil over medium heat.
- Add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
- Add chestnuts and squash, season with salt and pepper.
- Cook until tender, 15 to 20 minutes.
- Add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
- Meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
- Drain the past and add it to the sauté pan along with half of the goat cheese, and toss to combine.
- Transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.