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Soup of Chestnuts of Cuneo IGP, risoni and crayfish | Birrificio Angelo Poretti
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Soup of Chestnuts of Cuneo IGP, risoni and crayfish

BEER PAIRING:
9 Luppoli Belgian Blanche.
Medium 1 ora
DISCOVER PORETTI 9 Luppoli Belgian Blanche >>

Recipe ingredients:

(for 4 people)
200 g of chestnuts of Cuneo i.g.p.
120 g of "risoni" pasta of seed corn
400 g of whole milk
16 crayfishes
Flowers and leaves of rosemary q.b.
Salt to taste
Butter to taste

Preparation:

Boil chestnuts of Cuneo and peel them. Salt the milk and cook the risoni pasta with a bouquet of rosemary flowers, when cooked, add the boiled and peeled chestnuts. Shell the crayfishes and saute in butter until well-roasted.

Presentation:

Pour the soup of Chestnut of Cuneo into bowls, then garnish with flesh and claws of crayfish and rosemary leaves.