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

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

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