Chestnut bread is one I like in the fall and winter. Especially lovely is the sweet nut flavor paired with a bit of saucisson or cheese. Recently I revisited my formula for 60/40 wheat and chestnut and decided to use rye sour to ferment the loaf, as I wasn't happy...
Seeking new flavors leads me to old ones. Pasta is a perfect foil for alternative flours. Since I've made bread with Italian chestnut flour, why not some chestnut pasta? For dinner I wanted to marry the earthy flavor of chestnut with king oyster mushrooms....
