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Chestnuts Pappardelle with Verza Cabbage and Sausages

​​​​INGREDIENTS SUGGESTED FOR 3/4 PEOPLE

For pasta:

350 gr. of flour type 00

500 gr. re-milled semolina flour

150 gr. chestnuts flour

10 whole eggs

20 cl. of olive oil

Salt up to taste

½ glass of water (if necessary)




For the sauce:

Cabbage Savoy 1 ball

1 leek

1 white onion

2 cloves of garlic

White wine (1 glass)

400 gr. of fresh tomatoes

500 gr. of fresh sausage

Salt, pepper and chilli

Fresh parsley

 

 

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HOW TO PREPARE​​

Method

​Wash and cut the vegetables, the savoy cabbage in thin julienne, leek in rounds,onions in mirepoix, tomatoes must be peeled, seeded and cut in julienne style.

Brown the white onion in extra virgin olive oil​, leek and crumbled sausage in order; salt,black pepper and chilli; then blend with white wine and when the wine has evaporated add the savoy cabbage, as soon as it starts to wilt and slowly stew add the tomatoes and cook for about 30 minutes, then sprinkle with chopped parsley​.

 

 

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