Winter indulgence: our recipe

For today’s reopening, we’re serving a first course that tastes like home — winter comfort, quality ingredients, executed with simplicity.

Chestnut flour trofie bring a lightly sweet, rustic aroma that pairs seamlessly with the bold character of black kale and the savory punch of sausage. The outcome? Rich, balanced, and highly compelling.

Ingredients

220 g chestnut flour trofie
1 sausage
80 g black kale pesto
2 tablespoons pasta cooking water
Grated salted ricotta (optional)

Preparation

Bring a large pot of salted water to a boil and add the trofie. Cook for about 18 minutes, stirring occasionally to prevent sticking.

Meanwhile, in a well-heated pan, brown the crumbled sausage without adding oil. Let it release its natural fat and develop a golden, crispy texture. Once ready, set it aside, leaving the cooking juices in the pan.

Turn off the heat and add the black kale pesto to the same pan along with two tablespoons of the pasta cooking water. Stir gently to create a smooth, fragrant cream.

Drain the trofie and transfer them directly into the pan. Toss thoroughly to ensure they are evenly coated. Add the sausage, give it one final decisive mix — and the dish is ready.

For a strategic finishing touch, top with grated salted ricotta. It echoes one of the pesto’s core ingredients and adds a savory note that offsets the sweetness of the chestnuts.

Enjoy your meal.