Boil water in a pot, immerse the chestnuts and cook for at least 1 hour. Once cooked, shell them, take the pulp, blend it and pass it through a sieve until smooth and velvety; add salt and a knob of butter. Let cool and then place in a piping bag with a smooth tip. For the mulled wine: cut the apples, oranges, lemon, and pears into 2 cm cubes and bring them to a boil together with the wine in a pot with the addition of cloves and cinnamon. Once boiling, leave to infuse overnight covered with plastic wrap. Once the infusion is ready, remove the pieces of fruit and spices and bring back to a boil until a creamy sauce is obtained. Next, take the blueberries, cut them into quarters and season with a drizzle of extra virgin olive oil and a pinch of salt. Cook the Quadrelli in plenty of salted water; meanwhile, create “peaks” with the chestnut pulp on the plate and place the blueberries on top. Once the Quadrelli are cooked, drain and sauté in a pan with a knob of Alpine butter and plate them vertically. Finish the dish with the mulled wine reduction as shown in the photo.
FRANCO FERRI
