Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 200 g of flour
- - 50 g chestnut flour
- - 2 eggs
- - 4 leeks
- - 60 g of almonds
- - 1 teaspoon of chopped parsley
- - 1 sprig of rosemary
- - 400 ml of red wine
- - Extra virgin olive oil
- - pepper
- - salt
INSTRUCTIONS
- Mix the flour with the chestnuts, then arrange them in a fountain and knead along with a pinch of salt, a pinch of pepper, eggs and water necessary to obtain a uniform dough. Cover and let stand for one hour.
- Finely chop the rosemary along with a third of the almonds and mix immediately with 4-5 tablespoons of olive oil.
- Slice the leeks as thin as possible, then toss with a pinch of salt, rosemary oil and put to fry in a pan with a lid for 15 abundant minutes in medium-low heat. After this time, pour the wine, raise the heat and let it shrink up to one third of the starting dose.
- Toast the remaining almonds in a small frying pan over a low heat for 5 minutes slow, stirring frequently. Let them cool and chop.
- Roll out the dough to a height of 4 mm and cut the noodles. Boil for 2-3 minutes in salted water, drain, not too dry, then transfer the leeks to the pan making them jump for a few seconds over high heat. At the end add the parsley and almonds, stir and serve.
