Recipe for Orecchiette Bolognese with Chestnuts

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Feb 7, 2013

We are excited to bring you this delicious recipe for Orecchiette Bolognese with Chestnuts from db Bistro Moderne in Miami. Db Bistro recently hosted us for our traveling tasting series- WKE on Tour. They were the most gracious hosts and provided phenomenal fare paired with our unique WillaKenzie wines. We hope you enjoy Chef Godard’s twist on this Italian staple. Try it alongside our 2010 Pinot Noir Kiana. WKE On Tour is coming to a city near you, or our monthly e-newsletter for details!

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Recipe for:   Orecchiette Bolognese with Chestnuts  ~  (Serves 4)
From the Kitchen Of:  Chef Matthieu Godard,  db Bistro Moderne – Miami, FL

Part 1:  Chestnut Pasta Dough (makes 1 pound)

1 cup semolina “oo” flour, plus more for dusting
2 1/4 cups chestnut flour
1 cup lukewarm water
Pinch of salt


< Sift “oo” flour and chestnut flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together with your hands to form a rounded mass. Begin kneading with the palms of your hands until dough becomes smooth and elastic, about 10 minutes.

< Divide dough in half and wrap each half with plastic wrap. Let rest 1 hour.

< Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour.

< Repeat process with remaining dough.

< Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

Part 2:  Bolognese with Chestnuts

1 1/4 lb thickly sliced smoked ham, torn into small pieces
2 tbs extra-virgin olive oil
1 1/4 lb ground beef chuck
Pinch of ground cloves
1 celery rib, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tbs finely chopped sage
1 tbs finely chopped rosemary
1/4 tsp crushed red pepper
1 1/2 c. dry red wine
1 can 28oz tomato puree
2 c. chicken stock or low-sodium broth
Pinch of sugar
salt & freshly ground pepper
1 lb orecchiette pasta (see reverse)
1/2 c. heavy cream
1 c. cooked whole peeled chestnuts, coarsely chopped (4 oz)
2 tbs very finely chopped flat-leaf parsley
Freshly grated Parmesan cheese, for serving

< Pulse the ham pieces in a food processor until they are coarsely chopped.

< In a large, deep casserole dish or Dutch oven, heat the olive oil. Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes. Add the celery, carrot, onion and garlic to the meats and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat.

< Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

< Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.

< Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

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