Ricette di Sicilia

Name: Pasta câ Pastigghia: The Timeless Flavour of Sicilian Chestnuts
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 320g short pasta (such as mezze maniche or ditalini); 300g dried chestnuts; 1 onion; a small bunch of wild fennel; 2 bay leaves; Vegetable stock, as needed; 50g Sicilian pecorino, grated; Extra virgin olive oil; Salt, to taste; Freshly ground black pepper

Cibo, cultura e tradizioni siciliane

Pasta câ Pastigghia: The Timeless Flavour of Sicilian Chestnuts

Dive into the rustic charm of Pasta câ Pastigghia, a traditional Sicilian dish brimming with dried chestnuts and wild fennel.

Author: Pina Romano • Published on: May 11, 2022

Categories: First Courses Vegetarian recipes

Tags: bay leaves chestnuts onions wild fennel extra-virgin olive oil pasta pecorino cheese black pepper salt

⏱️

Prep Time

about 15 minutes

🔥

Cook Time

around 1 hour 30 minutes

👥

Serve

Serves 4

📊

Difficulty

Moderate

💰 Moderate to low

🗓️ Autumn

⭐ 4.5/5

🛒 Ingredients

✓ 320g short pasta (such as mezze maniche or ditalini)

✓ 300g dried chestnuts

✓ 1 onion

✓ a small bunch of wild fennel

✓ 2 bay leaves

✓ Vegetable stock, as needed

✓ 50g Sicilian pecorino, grated

✓ Extra virgin olive oil

✓ Salt, to taste

✓ Freshly ground black pepper

📊 Nutritional Information

Calories

460 kcal

Protein

14 g

Fat

10 g

Carbohydrates

78 g

Fiber

9 g

Sugars

6 g

Sodium

210 mg

Hailing from Sicily’s rural heartlands, Pasta câ Pastigghia beautifully marries the wholesome earthiness of dried chestnuts with the distinctive, fragrant notes of wild fennel. This simple yet evocative recipe carries the warmth of heritage and is perfect for those chilly autumn and winter evenings.

👨‍🍳 Preparation

1

Soak the dried chestnuts in plenty of cold water the night before to soften them.
2

The following day, peel away any remaining skins nestled in the folds of the chestnuts and give them a good rinse under running water.
3

Wash the wild fennel, discard the tougher stems and finely chop the fronds.
4

Heat four tablespoons of extra virgin olive oil in a saucepan and gently soften the thinly sliced onion until golden.
5

Add the bay leaves, chestnuts, and wild fennel, then pour in about two glasses of water and let it simmer over a medium heat for roughly an hour, stirring occasionally.
6

Once the chestnuts are tender and starting to break down, pour in the hot vegetable stock and stir in the pasta.
7

Season with salt and cook gently until the pasta is perfectly tender, stirring regularly to prevent sticking.
8

At the end, stir through a good grind of black pepper and serve piping hot, finished with a generous sprinkling of grated pecorino.

💡 Tips and Variations

For a heartier taste, try frying a few cubes of pancetta alongside the onion. If you prefer a creamier texture, blend some of the cooked chestnuts before adding the pasta.

📦 Storage

• Keep any leftovers of Pasta câ Pastigghia chilled in an airtight container for up to two days.
• Warm it gently in a pan with a drizzle of oil and a splash of hot water before serving again.
• Freezing isn’t recommended as it can change the texture of the chestnuts and wild fennel.

🍷 Pairing

Enjoy this comforting dish with a glass of Contea di Sclafani Grillo, a crisp Sicilian white wine with fresh, mineral notes that perfectly complement the rustic flavours.

Why not bring a touch of Sicilian countryside to your own kitchen with this lovely Pasta câ Pastigghia? It’s a heartwarming meal that’s sure to delight family and friends alike. Give it a go, and don’t forget to share the experience – food tastes even better when enjoyed together!