Carrot salad with pine nuts and chestnut and rosemary sauce are two Lidia's Family Table recipes. The chestnut and rosemary sauce is served with cooked pasta, whereas the carrot salad is a side dish.
To make a carrot salad with pine nuts, cut 1 1/2 pounds of carrots into 3-inch lengths, and slice the pieces lengthwise into wedges. Add 3 1/2 cups of water and 1 1/2 cups of vinegar to a saucepan over high heat. Stir in 2 tablespoons of honey. When the mixture boils, add the carrot pieces, and cook for 25 to 30 minutes. Toast 1/4 cup of pine nuts in a skillet over medium heat, and transfer them to a plate to cool.
Transfer the carrots to a colander to cool, and add 1/4 cup of raisins to the cooking liquid. Once the raisins plump up, transfer them to a plate to cool. Reduce the vinegar liquid for five minutes, and pour it into a cup. To assemble the salad, toss the carrots with 2 tablespoons of the syrup, several pinches of salt, 1 tablespoon of olive oil and the pine nuts, as well as the raisins and 1 1/2 tablespoons of shredded mint.
To make chestnut and rosemary sauce, cook 1/2 cup of chopped rehydrated chestnuts in 8 tablespoons of butter and 1 tablespoon of olive oil over medium high heat for one minute. Add 1 teaspoon of rosemary needles, and cook for one more minute. Pour in 1 1/2 cups of pasta cooking water, and cook for two to three minutes.
Add cooked pasta to the skillet, as well as 3 tablespoons of chopped parsley. Toss the mixture with 1 cup of Parmesan cheese and 1 tablespoon of olive oil to serve.