He opened Ornella's, a tribute to his wife, 3 years ago. Giuseppe likes to create interesting dishes like duck meatballs, hemp pasta, pasta served in parchment and pasta he makes with chestnut flour.
Ornella Trattoria is located on 23rd Avenue in Astoria, Queens.
For more information, please visit www.ornellatrattoria.com
Chestnut Pasta With Pistachio Sauce
For 4 people
Pasta Ingredients
1 cup chestnut flour
½ cup all purpose flour
4 eggs
4 oz. water
4 oz. extra virgin olive oil
Sauce Ingredients
1 tbs. butter
1 tsp. shallots
¼ cup minced / grounded pistachio nuts
4 oz. chicken stock
6 oz. heavy cream
2 oz. grated parmiggiano
1 tsp. chopped parsley
Salt
Pepper
Truffle oil
Pasta
Mix chestnut flour and all purpose flour together. Make a well in the flour and add wet ingredients. Work dough until all ingredients are mixed well. Dough will be stickier than when making regular pasta, so, for best results after kneading, roll dough into log form, place in saran wrap and refrigerate for about 30 - 40 minutes. Cut dough log into 1 inch pieces and using a rolling pin roll out dough then fold and slice into about an eighth 1/8" ( a little bigger than a fettuccine) sprinkle some flour as you go along so it doesn't stick. Add pasta to boiling water and remove immediately as it surfaces which is approximately 3 minutes. Immediately transfer pasta to sauce and sauté follow directions below.
Sauce
In a large skillet add butter and sauté shallots. Add Pistachio nuts, let that cook with shallots for a little over a minute, and add chicken stock. When it starts to simmer add the heavy cream and the grated parmiggiano. Add the chestnut pasta, chopped parsley, salt and pepper to taste. Sauté for about 30 seconds so that all ingredients are well amalgamated. Drizzle some truffle oil and serve hot.
Buon Appetito !!
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