TAGLIATELLE WITH CHESTNUT PANCETTA AND SAGE
Makes 6 to
8 side-dish or 4 main-course servings
Total time 30 min
This beautiful pasta dish features a classic trio of
Italian ingredients. Bottled roasted chestnuts make preparation surprisingly
- 3 ounces pancetta (Italian unsmoked
cured bacon), chopped (scant 1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 8 ounces bottled peeled roasted whole
chestnuts, coarsely crumbled (1 1/2 cups)
- 8 ounces dried flat egg pasta such as
tagliatelle or fettuccine
- 2 ounces finely
Parmigiano-Reggiano (1 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh
Cook pancetta in oil in a
12-inch heavy skillet over moderate heat, stirring frequently, until beginning
to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until
beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook,
stirring, 1 minute. Stir in chestnuts and remove from heat.
Cook pasta in a 6- to
8-quart pot of boiling salted water according to package
directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander
and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along
with cheese and butter and cook, tossing constantly, over high heat until pasta
is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and
serve sprinkled with parsley and remaining tablespoon sage.
APPLE CHESTNUT CORNBREAD STUFFING
Serves: 6-8 Prep time15 mins Cook time 1 hr 30 min Total time
1 hr 45 mins
- 5 tbsp non
hydrogenated vegetable shortening melted and slightly cooled (we use Earth Balance All Natural Shortening Sticks)
plus extra to grease the baking dish
- ½ cup
unsweetened almond milk (we use Silk Pure Almond)
- 3 tbsp flax meal
- 1 ½ cups
- 1 cup whole
wheat pastry flour
- 1 ½ tsp baking
- ½ tsp baking
- 1 tsp salt
- 1- 6oz container
vanilla soy yogurt (we use Silk Live!)
- ½ cup seltzer
- Zest of 1 small
- 2 tbsp
non-hydrogenated vegetable spread (for extra flavor, here we used Earth
Balance Roasted Garlic & Herb Spread) plus extra to grease baking dish
- 1 medium granny
smith apple, diced
- 6-7 celery
stalks, diced (about 2 cups)
- 12oz tray
mushrooms, chopped (about 1 ½ - 8oz trays)
- 1 cup packaged
cooked chestnuts, chopped
- ¼ tsp salt (or
- ¼ tsp onion
- 1 tbsp chopped
- 2 cups vegetable
broth (or 2 cups water plus 1 vegetable bouillon cube)
Preheat oven to 350F. Lightly
grease a 8inch square baking dish
- In a small bowl, whisk together
almond milk and flax meal. Set aside
- In a large bowl, combine
cornmeal, flour, baking powder, baking soda and salt
- In a small bowl, whisk together
yogurt, almond milk/flax mixture, melted shortening and lemon zest
- Pour into dry ingredients and mix
until just combined. Add seltzer water and mix until well incorporated
- Pour batter into prepared dish
and bake at 350F for 50-55 minutes. Let cool completely
Preheat oven to 375F. Grease a
13x9 inch baking dish with vegetable spread
- Dice cornbread in approximately ½
inch pieces. Set aside
- In a large non stick skillet,
melt 2 tablespoons of vegetable spread at medium heat. Add apples and
celery and cook for about 5 minutes, until they start to soften
- Add mushrooms, chestnuts, salt,
onion powder and sage and cook for another 10 minutes
- In a large bowl, combine
cornbread and vegetables. Toss it all well together and transfer to the
greased baking dish, pressing down gently. Pour vegetable broth all over
it and bake uncovered at 375F for 40 minutes, until golden brown.
CHESTNUT & CRANBERRY ROLL
From Jane Hornby Good Food magazine
1 hr 30 mins to make, makes 2 rolls
- 1 tbsp olive oil
- 1 onion, finely
- 2 Bramley
apples, approx 140/5oz each, peeled
- 3 x 450g/1lb
packs good-quality pork sausage
- 2 x 200g/7oz
packs vacuum-packed chestnuts, roughly chopped
- small bunch
parsley, leaves roughly chopped
- small bunch
sage, leaves roughly chopped
- small bunch
thyme, leaves stripped
- 1 egg
- 100g white
- 175g fresh or
- 24 rashers
- butter, for
Get ahead : The rolls can be
prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1
month. Roast up to 1 day ahead if you wish, then reheat, wrapped in foil, for
30 mins while the turkey rests and your vegetables finish cooking.
- Heat the oil in
a large frying pan, then gently fry the onion for 5 mins until softened.
Finely chop the apples either by hand or in a food processor.
- Squeeze the sausage
meat from the sausages into a large bowl, then add all the other
ingredients, except the cranberries and streaky bacon. Season generously,
then get your hands in and mix well. Weigh out 450g of the stuffing and
mix a handful of the cranberries into it. Use to stuff the neck of the
turkey (see 'Goes well with').
- To assemble,
butter and season a large sheet of foil. Stretch out the bacon rashers
slightly with the back of a kitchen knife and then overlap 12 rashers on
the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a
border of about 3cm. Scatter with half the cranberries, then pat them in.
Tuck the long edges of the bacon over the stuffing; then, using the foil
to help, roll the stuffing up into a log shape. Repeat to make a second
- Heat oven to
190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and
roast for 45 mins. Unwrap, draining off any juice, then finish roasting
for 15 mins until the bacon is crisp.
PALEO ALMOND-CHESTNUT CRUSTY BREAD
Found on pinterest/thesaffrongirl.com
the dough must be kneaded and is dry, it could be shaped and made to look like
a baguette or a traditional bread. However, I made it in a loaf pan (8×4). For
a higher bread, I recommend a slightly small pan.
- 150g (1 3/4 cups) chestnut flour
- 200g (2 cups) ground almonds
- 4 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 1 tablespoon raw honey (optional)
1. Preheat oven to 180C (350F).
2. Grease and line with parchment paper a
3. Mix the chestnut flour, ground almonds,
sea salt and soda. Set aside.
4. In a medium bowl, with a hand mixer,
beat the eggs until fluffy. Add the olive oil and honey and mix well.
5. Add the dry ingredients to the egg
mixture. With your hands, knead the dough about 3-4 minutes, until completely
6. Spoon and flatten into the prepared
loaf pan and drizzle with some olive oil over top.
7. Bake for 10 minutes at 180C.
8. Reduce oven temperature to 150C and
bake an additional 20 minutes.
9. Allow to completely cool before
Note: Inserting a
toothpick into this bread does not work, as it will come out clean even if the
center is still undercooked. That was my mistake with the first attempt.
Prep time: 1-1/2 hours Cook
time: 30 minutes Servings: 12 Slices
- 2-1/2 cups all-purpose flour
- 1/2 cup roasted whole chestnuts
- 1/4 cup sugar (optional) plus 1/2
- 1 teaspoon salt
- 1 cup warm water (almost hot)
- 1-1/2 teaspoon active dry yeast
- 1 tablespoon extra virgin olive oil
- *TIP: Roasted whole
chestnuts that are shelled and ready to eat are available online and at grocers
and specialty food stores.
- Prepare a bread pan
by applying non-stick spray to all sides and coating it with flour. Shake off
excess flour. Set aside.
- In a food processor,
add chestnuts and chop until finely ground. Set aside.
- In a coffee mug, add
3/4 cup of very warm water, dry yeast, and 1/2 teaspoon sugar. Briskly stir.
Let the yeast rise to near the top of the mug.
- In the meantime, add
to a stand mixer bowl 2 cups of flour, ground chestnuts, 1/4 cup sugar
(optional) and salt. Slowly mix together.
- Add risen yeast
mixture and olive oil to the flour mixture.
- Drizzle 1/4 cup warm
water along the inside of the coffee mug to remove any leftover yeast and pour this
into the mixing bowl.
- Mix together to form
a dough ball. If the dough is too hard (dry), add a tablespoon at a time of
warm water to it while mixing. If too soft (sticky) or has too much liquid in
it, add a tablespoon of flour at a time while mixing. The dough is ready when
the dough pulls away from the sides and bottom of the bowl and forms a dough
- Spread some flour on
a clean, flat surface. Pat hand in flour and remove the dough ball and any
remnants from the mixing bowl onto the prepared work area. Knead the dough for
a few minutes. Shape it to fit in the prepared bread pan. Flour all sides of
the dough, lightly rubbing off excess. This helps prevent the bread from
sticking to the pan when done and creates a nice crust.
- Place the shaped dough
into the prepared bread pan. Cover dough with a clean hand towel and let rise.
The dough is ready to bake when stretch marks form over its surface. NOTE:
Depending on the rooms temperature, this may take up to an hour or more. The
trick is to allow the dough to rise. Risen dough makes for a better textured
- Preheat oven to 450°F
- With a sharp knife,
cut through just the dough's surface every 1-2 inches.
- Bake the bread for
20-30 minutes or until deep golden brown. Remove from the pan. If the bottom
hasnâ?™t browned, turn the bread upside down in the
oven and let bake for a few more minutes.
- When done, remove
bread from the oven and wrap it inside the same hand towel previously used
during the dough's rising period.
peeled Dunstan Chestnuts into small kernels. Dry in food dryer or oven at low
temp until the nuts are almost rock hard. Grind into flour using food processor
or flour mill. Store flour in freezer. Try substituting chestnut flour in all
of your favorite cake and pastry recipes (substitute 1/4-1/3 chestnut flour for
the recipe's flour requirements), or make chestnut pasta by using chestnut
flour as part of your favorite pasta recipe.
AMERICAN CHESTNUT BREAD
native Americans taught the early settlers to make this bread. Chop finely or
mash one lb of peeled Dunstan Chestnuts. Add enough cornmeal to hold chestnuts
together, mixing chestnuts and cornmeal with boiling water. Wrap in green com
shucks, tying each one with white twine. Place in pot of boiling water and cook
two hours. Salt when eating, if desired.