Accidental Recipes

1 lb chestnuts 3/4 lb mushrooms, quartered 3-4 oz pancetta, roughly chopped 1 small to medium onion, diced 1-2 cloves garlic, minced 2 Tbl fresh sage, chopped 1 Tbl fresh italian parsley, chopped salt pepper 3/4 cup parmesan cheese, grated linguini or other wide pasta Chestnuts 1) Wash and soak for 20 min 2) Pre heat oven to 475 3) Score flat side of chestnuts with small sharp knife into an "x" shape 4) Roast in oven for 25-40 minutes, until easily peeled 5) Remove from oven and place into a towel for 5 minutes 6) While keeping towel over unpeeled chestnuts, peel all 7) Dice until you have 1 cup, reserve remaining for future use Sauce and pasta 1) Heat pan for boiling pasta 2) Heat large skillet with some olive oil 3) Cook pancetta until just starting to brown (2-4 minutes) 4) Add onions and sauté until translucent 5) Add mushrooms and continue to sauté until mushrooms start to release their juices 6) Add garlic and sauté for one minute 7) Add her