PREPARING THE CHESTNUTS
Make a slit in the chestnuts and boil them for about thirty minutes in lightly salted water with a bay leaf. Once cooked, peel them while still hot, removing one at a time from the cooking water.
Set aside.
PAN-FRYING THE INGREDIENTS AND BLENDING THE PUREE
In a large saucepan, heat 40 g of oil together with the butter. Add the finely chopped shallot and leek and cook gently for a few minutes to let the flavours develop. Add a few grains of coarse salt. Also add the finely chopped rosemary.
Once the flavours have mingled, add the boiled, peeled chestnuts and sauté on a medium heat for a few minutes.
Pour the salted boiling broth over the chestnuts and cook gently for about 30 minutes.
Finally, blend everything with an immersion blender and pass through a chinoise or a fine-mesh strainer to obtain a smooth purée. Return the purée to the pot and season with salt and pepper.
PREPARING THE PORCINI MUSHROOMS
Clean the porcini by removing the soil with a small brush or damp kitchen paper.
Slice them not too thinly.
In a shallow, wide pan, lightly fry the chopped garlic with the remaining 30 g of oil and a little thyme.
Add the sliced mushrooms and let them cook on both sides until they are cooked. Season with salt and pepper to taste. Remove them from the heat and lay them on a paper towel.
COOKING THE PASTA AND SERVING THE DISH
Pour the quadrucci into boiling salted water. Once cooked, drain them and toss them into the chestnut purée together with the mushrooms (keep a few slices of porcini aside for garnish).
Mix quickly together then spoon into bowls and decorate with a few slices of porcini, a drizzle of oil, some chopped parsley and a few drops of Traditional Balsamic Vinegar Affinato.
