Wow, 2013…how did that happen? It seems that time just keeps slipping by faster and faster. Aside from leaving the unnerving feeling that there is just not enough time to get everything done, it is also making me feel old.
So I think it is time to think comfort foods, not that we really need an excuse. Let’s talk pasta then, Pappardelle pasta to be specific. These extra wide noodles really pump up the comfort factor for me, plus the have the body to really load up on the toppings. 
Speaking of toppings, are these little babies just the pretties things. I am sure if you have yet to try quail eggs, you are probably familiar with them at least visually. These tinny little guys are pretty similar in both texture as well as taste to the more common hen eggs. Perhaps a bit milder in flavor, and of course in size. In fact you would need about 5 of these little ones to make up for one large hen egg.
I have a few other goodies to brighten up our pasta dish as well, including the baby ice micro greens and a few lightly sautéed oyster mushrooms. Oh, and yes of course I had to find another way to make my spicy roasted chestnuts, aside from their obvious snack-ability, they make a perfect choice all candied up and ready to ring in the new year.
PrintPasta Night – Pappardelle with Candied Chestnuts and Quail Eggs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creative pappardelle pasta dish features candied chestnuts, quail eggs, and sautéed oyster mushrooms, offering a delightful combination of textures and flavors.
Ingredients
For the candied chestnuts
- 12-14 ounces roasted chestnuts, peeled and halved
- 2 tablespoons olive oil
- 1/4th cup maple sugar, or other fine ground sugar
For the pasta
- 8 ounces pappardelle pasta
- 1/8th cup plus 2 tablespoons extra virgin olive oil
- 6-8 ounces oyster mushrooms
- 3-4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Freshly ground salt and pepper
- 8-10 quail eggs
- 4 ounces baby ice or other micro greens
- 3-4 ounces baby arugula
Instructions
- Preheat your oven to 350°F (175°C).
- For the candied chestnuts: Begin by removing the shells from your roasted chestnuts. Place the peeled and halved chestnuts into a bowl and toss with olive oil and maple sugar.
- Spread the chestnuts in a single layer onto a baking sheet. Bake for 10-15 minutes, or until the sugar has caramelized and the chestnuts are golden brown. Set aside to cool.
- Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- In a pan, lightly sauté the oyster mushrooms with a bit of olive oil until they are tender, about 5 minutes. Season with salt and pepper to taste.
- In a separate pot, bring water to a gentle simmer and carefully add the quail eggs. Cook for 2-3 minutes for soft-boiled eggs. Remove and place in ice water to stop the cooking process. Peel the eggs once cooled.
- To assemble: Toss the cooked pappardelle with the sautéed mushrooms and micro greens. Divide the pasta among plates.
- Top each serving with candied chestnuts and halved quail eggs. Season with additional salt and pepper if desired. Serve immediately.
Notes
Quail eggs are smaller and milder than hen eggs; you can substitute with hen eggs if needed. The candied chestnuts add a sweet touch to the dish, and can be prepared in advance. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the texture of the pasta and toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 180
- Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 12
- Cholesterol: 75
