Description
This creative pappardelle pasta dish features candied chestnuts, quail eggs, and sautéed oyster mushrooms, offering a delightful combination of textures and flavors.
Ingredients
Scale
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