I’m just back from London! I say just back: I came back, slept and now that I’m awake, I consider myself definitely back in Glasgow. I had such a lovely 3 days, and I have things to write about, which sounds ominous, but is good I promise.
However, I am still a bit frazzled and spacey from travelling, so I’m just going to post a recipe before I go to bed (this is a ‘One I Made Earlier’ job.) I won a competition with this one! Huzzah! It was a Farmison competition, and I entered to hone my recipe writing skills, really. But then I got an email and they actually liked my recipe and I won a £20 voucher!
My problem with winning is spiralling out of control. I’m turning into one of those people who call themselves ‘one of life’s winners’. Well, I am really.
So I’m going to need people to eat the food I will buy with my voucher. It’s a tough job, I know, but I’d be so grateful. Volunteers on a postcard, please. Or in a comment. Or an email. Or just grab me on the street. Actually, if you do that last one, warn me first.
So here’s the recipe. It’s an adaptation of one my mum makes. Note, I said adaptation, Mum.
- 200g whole cooked chestnuts (I use vacuum packed ones, but feel free to roast and peel from scratch.)
- 300g cherry tomatoes
- 130g pancetta cube
- 250ml dry cider
- Enough tagliatelle for 2 people
- Olive oil
- Parmesan (to serve)
- Pre-heat your oven to 200°/gas 7. In a roasting tin, tip your cherry toms and drizzle liberally with olive oil. Season well. Put in the oven.
- Heat a small amount of olive oil in a pan. When hot, fry the pancetta till it’s just starting to crisp; keep the heat high,
- Turn the heat down and add the chestnuts. Stir well, so they’re well-mixed with the bacon and oil.
- Pour in the cider and simmer until it has reduced and you have quite a thick sauce. The chestnuts should still be whole(ish) but soft.
- Meanwhile, cook your tagliatelle in a large pan of salted boiling water, as per packet instructions. When cooked, drain and set to one side.
- The tomatoes should be roasted by now. In the sauce pan, add the pasta and the tomatoes to the chestnut bacon mix. Stir well.
- Serve with grated parmesan and crusty Italian bread.
So there you have it! It’s tasty and so filling.
Right, I have to go back to sleep; my left eyelid is twitching insistently. It’s rather annoying.