If there’s ever a time to add chestnuts to a recipe, it’s NOW! I loved this Savoy Cabbage with Pancetta and Chestnuts from Waitrose Food magazine! I think cabbage in general is one of my favorites, due to its ability to soak up butter, oil, salt and pepper, and become this flavorful, tender, cozy perfection. Add bacon lardons/pancetta/sliced strips of bacon, and it just gets better! I served this dish alongside my weekly allowed salmon fillet (pregnancy problems), but it would be delicious alongside poultry to soak up its juices! Enjoy.
How to make it an A+: Whole chestnuts are a lot to handle. If you’re not used to the taste and texture, these big guys are pretty overpowering. The simple fix? Chop them up before adding to the recipe!