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Categories:
sweet paprika butter yellow onion garlic carrot juice white wine water thyme bay leaves dates Pasta chestnuts salt chives olive oil
Viewed: 46 - Published at: 5 years agoIngredients
- 1 tablespoon (7 g) sweet paprika
- 1 tablespoon (14 g) unsalted butter
- 1/2 yellow onion, diced
- 4 cloves garlic, diced
- 1 cup (235 ml) carrot juice
- 1 cup (235 ml) dry white wine (such as Chardonnay)
- 1 cup (235 ml) water
- 1 sprig thyme
- 3 bay leaves
- 8 large dates, pitted and diced
- 1 package (12 ounces, or 340 g) small pasta (ideally Fregola Sarda)
- 8 ounces (227 g) chestnuts, chopped (ideally fresh and roasted, or canned), with some larger and smaller pieces
- Salt and pepper
- 1 tablespoon (3 g) finely chopped chives
- 2 tablespoons (30 ml) smoked olive oil
Method
- In a small, nonstick skillet over medium heat, toast the paprika until it begins to brown around the edges and starts to smoke.
- Remove from heat.
- In a large saucepan, melt the butter over medium heat and add the paprika, onion, and garlic.
- Cook until the onion is translucent.
- Add the carrot juice, wine, water, thyme, bay leaves, and dates and bring to a boil.
- Add the pasta and cook for 10 minutes until most of the liquid absorbs and the pasta is al dente.
- Set aside the larger pieces of chestnut and fold the smaller pieces into the pasta.
- Season with salt and pepper.
- Remove the bay leaves and sprinkle with the large pieces of chestnut and chive.
- Drizzle with smoked olive oil immediately before serving.
