Butter Dried Chestnut And Fresh Rosemary Sauce Recipes

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

CHESTNUT PASTA

Steps:

• Food-processor mixing recommended, following the directions on page 160.
• Suggested Shapes and Sauces
• Be sure to try chestnut pappardelle with Butter, Dried Chestnut, and Rosemary Sauce (page 121). Rosemary and chestnuts have an established affinity; fresh rosemary often adorns castagnaccio, the famed rustic chestnut bread of Tuscany.

BUTTER, DRIED CHESTNUT, AND FRESH ROSEMARY SAUCE

Steps:

• Heat the butter and 1 tablespoon of the olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts; toast and stir for a minute.
• Scatter in the rosemary needles and cook another minute or so, until the nuts are lightly colored.
• Ladle in 1 1/2 cups of pasta-cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready.
• Finish the sauce and pasta together in the skillet (for details see page 105). Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
• Pappardelle of fresh Chestnut Pasta (page 177)
• Rich egg pasta
• A thin dry pasta such as capellini, spaghettini