Chestnut Bacon And Sage Flavoured Butter Recipes

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TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelle with Chestnuts, Pancetta, and Sage image

Categories     Herb     Nut     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Fall     Spring     Winter     Sage     Chestnut     Gourmet

Yield Makes 6 to 8 side-dish or 4 main-course servings

Number Of Ingredients 10

3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 ounces dried flat egg pasta such as tagliatelle or fettuccine
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

CHESTNUT AND BACON DRESSING



Chestnut and Bacon Dressing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Fall     Chestnut     Parsley     Gourmet

Number Of Ingredients 10

6 cups torn bite-size pieces crusty country-style bread (about 1/2 pound)
6 bacon slices, chopped
4 tablespoons unsalted butter
2 onions, chopped
4 celery ribs, chopped
1 tablespoon fresh rosemary leaves, minced
1 pound fresh chestnuts*, shelled and peeled and chopped coarse or 3/4 pound vacuum-packed whole chestnuts*, chopped coarse (about 2 cups)
1/2 cup packed fresh flat-leafed parsley leaves, washed, spun dry, and minced
2 cupsturkey giblet stock or chicken broth
*available at specialty foods shops and some supermarkets

Steps:

  • Preheat oven to 325° F. and butter a 4-quart baking dish.
  • In a shallow baking pan arrange bread pieces in one layer and bake in middle of oven, stirring occasionally, until pale golden, about 20 minutes. Transfer bread to a large bowl.
  • In a large skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to bread. To fat in skillet add butter, onions, celery, and rosemary and cook over moderately low heat, stirring occasionally, until vegetables are softened. Add chestnuts and cook, stirring, 1 minute. Add mixture to bread, tossing well, and stir in parsley and salt and pepper to taste. Transfer dressing to baking dish. Dressing may be made 1 day ahead and chilled, covered.
  • Drizzle dressing with stock or broth and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.)

CHESTNUT, BACON AND SAGE STUFFING ROLLS



Chestnut, Bacon and Sage Stuffing Rolls image

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

Provided by Donna Hay

Categories     HarperCollins     Christmas     Appetizer     Hors D'Oeuvre     Bacon     Date     Sherry     Almond     Chestnut     Breadcrumbs

Yield 8-10 servings

Number Of Ingredients 15

50g unsalted butter (aout 4 tablespoons)
2 small brown onions, finely chopped
2 cloves garlic, crushed
100g (3 ½ oz) rindless bacon, finely chopped
1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra
8 soft fresh dates (160g), pitted and chopped
1 (240g) can cooked chestnuts+, chopped
1⁄4 cup (35g) slivered almonds, toasted and chopped
3 cups (210g) fresh breadcrumbs
1⁄4 cup each finely chopped sage and flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
2 eggs, lightly beaten
1 teaspoon each sea salt flakes and cracked black pepper
24 thin slices streaky bacon
2 tablespoons honey

Steps:

  • Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
  • Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
  • Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

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