edibleseasonals
chestnut revival BY ELLEN JACKSON
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8 l EDIBLE PORTLAND WINTER 2010
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1
Tbsp olive oil
4
oz pancetta, chopped (about 1 cup)
1
medium onion, finely chopped
3
garlic cloves, finely minced
1 1/2
cups roasted whole chestnuts, crumbled
1/4
cup parsley leaves, coarsely chopped
1/2
lb pappardelle or wide egg noodles
1
cup grated Parmigiano-Reggiano
2
Tbsp unsalted butter
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Ellen Jackson is a Portland-based writer and food stylist.
EDIBLE PORTLAND WINTER 2010 l 9