Chestnut spaghetti alla chitarra with pumpkin, sausage and porcini mushrooms 

Chestnuts, pumpkin, sausage and fragrant porcini mushrooms. Autumn is served. Spaghetti di castagne alla chitarra with pumpkin, sausage and porcini mushrooms is a fabulous first course of fresh pasta made with chestnut flour. Prepare some tasty autumn spaghetti alla chitarra, with all the products that this wonderful season gives us: pumpkin, porcini mushrooms, chestnuts.

Ingredients

300 g porcini mushrooms

300 g sausage

280 g pumpkin

200 g flour 

100 g chestnut flour

3 eggs

re-milled durum wheat semolina

garlic

rosemary

dry white wine

extra virgin olive oil

salt

Pepper

Procedure

For the recipe for chestnut spaghetti alla chitarra with pumpkin, sausage and porcini mushrooms, form a well with the flours and place the eggs in the center with 1 tablespoon of water; Whisking with a fork, gradually incorporate the flours. Then knead the dough by hand for a few minutes to obtain a smooth and soft, but not sticky ball. If needed, add a little 00 flour to the dough to reach the appropriate consistency. Wrap it in plastic wrap and let it sit for 30 minutes to 1 hour. Roll out the dough into a disc on a lightly floured wooden surface, to a thickness of 3 mm. Divide it into 8 equivalent parts (4 longitudinal strips, then cut in half perpendicularly); Pass the pieces of dough on the guitar by pressing them with a rolling pin to form the spaghetti. Sprinkle them with a little re-milled semolina (it is used to dry the fresh and moist dough a little) and set aside. Alternatively, if you don't have a guitar, you can cut the pasta by hand into tagliolini. Peel and clean the pumpkin, cut it into 5 mm cubes. Peel the mushrooms and cut them into slices. Remove the casing from the sausage and cut it into coarse pieces with your hands. Sauté 1 clove of garlic in a pan in 3-4 tablespoons of oil; As soon as it has taken on a little color, remove it. Add the pumpkin and sausage and sauté for 4-5 minutes, fluffing the sausage with a fork; Deglaze with a little white wine and let it evaporate. Add the rosemary, ground pepper and mushrooms, stir and cover. Continue cooking for 10 minutes, until the vegetables have softened. Season with salt, if necessary. Cook the spaghetti in boiling salted water: they will be ready as soon as they rise to the surface. Drain them, sauté them for 2 minutes in a pan with the sausage sauce and serve immediately, piping hot. Wine pairing: how to link the sweetness of pumpkin and chestnuts with sausage and mushrooms? A graceful red is needed, like the South Tyrolean slaves of Lake Caldaro. The Kalterersee Classico Superiore Leuchtenberg 2021 from Cantina Caldaro will win you over with its smoothness.

 Kalterersee Classico Superiore Leuchtenberg 2021

Grape varierty: 100% Schiava

Light cherry red. Flowery and fruity tones, violets and red berries. Very juicy and full, round soft finish with a dubdued undertone of bitter almonds. Voluminous, very soft on the palate, pure drinking pleasure. This wine is ideal as an aperitif, an accompaniment to appetizers, or to typical Tyrolean fare such as speck and sausage, but also to lighter meats and mild cheeses.