How to do it
Prepare a vegetable broth : fresh water, carrot, celery and onion.
Put chestnuts in boiled water. Clean the boiled chestnuts and divide them in 2 halves. Cut one part in little cubes and put the other part in a blender to create a cream with the vegetable broth and the truffle based sauce. Just for few minutes heat the white truffle sauce and chestnuts cream with white wine. Cook the fettuccine pasta and place some sauce on serving plate, mix it deeply.
To finish decorate the plate with chestnuts little cubes and fresh white truffle slices.
