Comforting bowls of pasta with chestnuts and mushrooms . Use ready cooked vacuum packed or frozen chestnuts to save time and effort. The recipe is from Southern France and i found it in the excellent ” Simple” by Diana Henry. Its a winner.
I visited good friends for dinner yesterday and was served this most delicious but simple supper for summer. My friend didn’t have any Cornichons so prepared the dish using capers instead, and this worked very well. The recipe is from Diana Henry’s ” From the Oven to the Table”, one of my go to cookbooks.
