All month long at Burrasca we’ll be featuring that incredibly versatile Tuscan mainstay and Autumn favorite—the chestnut—in rotating daily specials from appetizers to pasta to desserts. Front and center are the stellar marroni (an Italian chestnut varietal) grown by Portland-area Cascadia Chestnuts. Look for things like:
Tortino di castagne con salsa al pecorino ~ savory chestnut tart with pecorino sauce
Gnocchi di castagne ~ chestnut gnocchi with autumnal trimmings
Tagliatelle di castagne alla norcina ~ chestnut pasta with fennel sausage and béchamel
Tortelli di castagne ai funghi ~ chestnut tortelli with all manner of mushrooms
Quaglia ripiena di castagne e salsiccia ~ chestnut and sausage stuffed quail
Budino di castagne ~ sweet chestnut flan with persimmon sauce
Castagnaccio ~ classic Tuscan chestnut treat with dried fruit, nuts and rosemary
… and more!
Paolo’s family hails from the Mugello region of Tuscany where chestnuts are profuse and a beloved diet staple, featuring prominently on the family table. You can read about the importance of chestnuts to Tuscan cuisine (and get an idea of the endless ways to enjoy them) here.Paolo’s November chestnut dishes will roam the rugged, chestnut-strewn corners of Tuscany from the mountainous Lunigiana to the forested Casentino to his ancestral turf of the Mugello.
Please join us this month in celebration of the marriage of Tuscan tradition and seasonal PNW produce: la bella castagna!
Kick-off is this Friday, Nov. 1
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