Farro spaghetti with mushrooms and hazelnuts
4 servings
40 minutes
Farro spaghetti with mushrooms and hazelnuts is a refined dish of Italian cuisine that harmoniously combines the earthy flavor of mushrooms, the nutty richness of hazelnuts, and the light acidity of lemon zest. Spaghetti made from the ancient farro wheat has a unique texture and depth of flavor. The nut sauce based on hazelnuts and vegetable broth adds creaminess to the dish, while white wine contributes a sophisticated aroma. This recipe is a true delight for lovers of natural ingredients and rich flavor combinations. Perfect for a cozy dinner accompanied by a glass of white wine. Garnished with grated hazelnuts and fresh lemon zest, it offers warm and rich notes with every bite.
1
Preheat the oven to 180˚C. Roast the hazelnuts on a baking sheet for 8-10 minutes, stirring occasionally until they turn dark golden. Let cool; set aside a handful of hazelnuts. Blend the hazelnuts with the broth in a blender until smooth for about 5 minutes. Pour the sauce into a small bowl, add vinegar, season with salt and pepper, and mix well.
- Peeled hazelnuts: 85 g
- Vegetable broth: 0.8 glass
- Sherry vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Heat oil in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté for 8-10 minutes until golden brown, stirring occasionally. Add garlic and sauté, stirring, for about 1 minute until fragrant. Pour in the wine. Bring to a boil and simmer for about 2 minutes until the liquid reduces slightly.
- Olive oil: 0.3 glass
- Fresh mushrooms: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Finely chopped garlic: 2 cloves
- Dry white wine: 0.5 glass
3
Meanwhile, boil the pasta in a large pot of salted boiling water, stirring occasionally, until al dente (the pasta should remain firm and dry in the center). Drain it, leaving 1½ cups of the water used for cooking.
- Spaghetti: 360 g
- Salt: to taste
4
Combine the pasta, 1 cup of the water it was cooked in, and ½ cup of nut sauce with the prepared mushrooms, continue cooking the pasta, stirring often and adding the cooking water and nut sauce for about 5 minutes or until al dente. Taste and season with salt and pepper.
- Vegetable broth: 0.8 glass
- Peeled hazelnuts: 85 g
- Salt: to taste
- Ground black pepper: to taste
5
Grate the reserved hazelnuts finely. Before serving, sprinkle the pasta with hazelnuts and lemon zest.
- Peeled hazelnuts: 85 g
- Grated lemon zest: 1 teaspoon