Course: main

Difficulty: easy

Serves: 4

Time: 20′ prep. 15′ cooking

500 gr pappardelle
150 gr of lard
150 gr cleaned chestnuts
3 sage leaves
half a glass of Storica Nera
80 gr of butter
80 gr of grated Parmesan cheese


Step 1

Boil pappardelle in salted water for the time indicated by the package.

Step 2

In a casserole put half the butter, the lard cut into strips, the sage leaves and the chestnuts. Blanch the chestnuts in case they are fresh and not frozen. Once all the ingredients are well browned turn off the heat and deglaze with Storica Nera, paying attention to the flare-up.

Step 3

Drain the pappardelle, pour and mix in the casserole with the sauce, add the remaining butter with a sprinkling of grated Parmesan cheese. Serve pappardelle with lard, chestnuts and grappa, still hot.