It’s that time of the year when our tastebuds crave autumn flavours that are as wholesome as they are delicious. Chestnuts, cavolo nero and provola provide a warm embrace in this dish that’s new on the menu styled by Florentine chef Lorenzo Vendali at 25hours Hotel Piazza San Paolino.
Chestnut tagliatelle
Makes 1.5kg of fresh pasta
600g 00 flour
400g chestnut flour
250g egg yolks
250g egg whites
30g extra-virgin olive oil
Sift together both types of flour and mix in all the other ingredients to form a smooth dough. Shape into a ball and set aside to rest, wrapped in cling film, for at least 1 hour.
Roll out the pasta to the second thickness on a pasta machine and use a knife to cut into tagliatelle.
Cavolo nero pesto
250g cavolo nero
100g extra-virgin olive oil
100g walnuts
150g Parmesan cheese
Blanch the cavolo nero leaves in a pan of salted boiling water. Plunge into ice water and wring dry. Blend the leaves with the rest of the ingredients, adding water if needed.
Smoked provola cream
1 litre cream
500g smoked provola cheese
Bring the cream to the boil and let it reduce over the heat. Add the provola and blend until smooth.
Boil the tagliatelle for 3-5 minutes. Drain and toss in the cavolo nero pesto in a large pan. Stir in the smoked provola cream. Serve straightaway.
