Recipes 2

1 1/2 OZ. DRIED PORCINI MUSHROOMS
1# FRESH CHESTNUTS, PEELED
5 C. CHICKEN BROTH
1 BAY LEAF
2 SHALLOTS, CHOPPED
3/4# MILD CHICKEN SAUSAGE, SUCH AS CHICKEN & APPLE
1/2 t. CARDAMOM
8 OZ. TAGLIATELLE, PREFERABLY CHESTNUT
SALT AND PEPPER, TO TASTE
1/4 C. CHOPPED, FRESH PARSLEY

Tagliatelle with Chestnuts, Mushrooms and Sausage

Cover the dried mushrooms with boiling water. Let stand about 20 min. until softened. Place the chestnuts in a saucepan with the chicken stock, bay leaf and shallots. Cover and bring to a boil. Reduce heat and simmer about 20 minutes, until chestnuts are tender.

Heat a skillet over medium-high heat. Slit the sausage casings and crumble the meat into the pan. Sauté, breaking the sausage apart until browned.

Drain the mushrooms, reserving the liquid. Coarsely chop the mushrooms and add to the sausage pan with 3/4 C. of the reserved, strained mushroom liquid. Simmer about 5 minutes. Remove the bay leaf from the chestnuts; add the chestnuts and shallots with 1 C. of the chicken broth and the cardamom to the skillet containing the sausage and mushrooms. Simmer for another 5 minutes. Add salt and pepper to taste. Set aside.

Prepare the tagliatelle, as directed on the package, for al dente. Drain the pasta and toss it with the chestnut mixture. Garnish with the chopped parsley and serve. Serves 4.

2 APPLES, CORED & THINLY SLICED
2 FENNEL BULBS, THINLY SLICED
1 C, COOKED, PEELED CHESTNUTS
3/4 C DRIED CRANBERRIES
4 C MIXED LETTUCES, SUCH AS ARUGULA OR MESCLUN

Combine the apples, fennel, chestnuts and cranberries in a bowl. Prepare dressing by combining the lemon juice, orange juice, olive oil. Whisk and add black pepper to taste. Place greens on individual serving plates. Toss dressing with apple mixture. Drain and mound on top of greens. Garnish with orange zest. Serve immediately. Serves 6-8

Crunchy Chestnut Salad

DRESSING:
2 T LEMON JUICE
1/4 C ORANGE JUICE
3 T OLIVE OIL
1/2 t SALT
BLACK PEPPER
GRATED ORANGE ZEST