Len Deighton’s new Cookstrips No.13: Chestnut pappardelle with porcini

Decades ago near Barga in Tuscany we had neighbours who tended an olive grove down the hill. They often cooked with farina di castagne – finely ground chestnut flour. This classic recipe reminds me of them.

Spy novelist Len Deighton is also the author of the Action Cookbook and French Cooking for Men

Continue reading…

from Network Front | The Guardian http://ift.tt/1RX94AU
via IFTTT

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s