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from Liguria



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Spaghetti with chestnut sauce

 

Bean stew from Dijon

   
  • 300 GRAM WHITE BEANS, cooked
  • 300 GRAM BROAD BEANS, cooked
  • 2 ONIONS, sliced
  • 2 SWEET PEPPERS, cut
  • 2 CLOVES GARLIC, chopped
  • 2 TBSP MUSTARD
  • 1 CUP WHITE WINE
  • 100 GRAM CHEESE, grated

Cook the chestnuts 20 minutes and chop them finely. Cook the spaghetti al dente. In the meantime, stir fry the bacon 5 minutes on high heat. Add the mushrooms and stir fry until they have completely shrunk. Add the chestnuts and the crème fraîche and heat for 2 minutes. Serve the spaghetti with the cheese.

Stir fry the onions, garlic and sweet pepper for 5 minutes. Add the wine and pepper and salt to taste and simmer for 5 minutes. Add all beans and the mustard and put this mixture in a greased oven dish. Sprinkle the cheese on top. Bake the dish half an hour at 180 degrees Celsius.