Fall Pasta Suite

Thanksgiving is over, but with chestnuts and pumpkin still in my larder, I invited my friend Domenico to come over and create an Italian spin for the thanks. Not to blow our own bugle but can I? We created a fall pasta suite that transformed this holiday harvest...

Panettone (Castagna)

Chestnuts in Panettone? In this Milanese sweet bread that is usually studded with raisins and candied citrus, that would be considered heresy for more orthodox traditionalists. Being somewhat a baking heretic, I seek flavors and textures that aren't always...

Pane Di Castagne

Chestnuts are usually acquainted with roasted nuts you have in the cold autumn or winter months. They are great candied, in purees, and even in pasta. I like them baked in bread, too. Here I made a 60-40 mix of wheat and chestnut flour, which is also gluten...

Châtaigne

Chestnuts were once known as poor people's food, but to me they sing autumn, roasted or in desserts they are just lovely. Chestnuts are grown and popular in the Ardeche region of France, where they use it in breads. Chestnuts are not a commonly used flour, due to...