Chestnuts are in season at the moment and they make a gorgeous soup. They’re creamy and starchy and really filling, so a little bowl goes a long way. It mightn’t seem like there aren’t a lot of them in this recipe, but trust me, they have a really robust and smoky flavour after you roast them.
The bright pink colour comes from the red wine I used to replace the water in the recipe. It might sound strange, but don’t worry, red wine pasta doesn’t taste like a bowl full of Chianti. Instead the flavour is very subtle. You only get hints of the red wine in the background. And the flavour pairs really well with my butter sauce.
This persimmon jam is really delicious on a slice of toasted Tuscan bread in the morning. Since it is so quick to make with the added pectin – I had my jam cut, boiled and jarred in 10 minutes!!! – you can make small batches as your fruit ripens or goes on sale at the supermarket.
Obviously, your homemade limoncello is motivation enough to pat yourself on the back, but the bright citrus flavours of aranciata (the Italian orange flavoured soft drink) and elderflower cordial will have your friends coming back for a second and third pitcher.
I remember the first time I tried limoncello. It was New Year’s Eve and I was 12, maybe 13. My mum is not a big drinker, but she always had a sip of something sweet to start the new year. My nonna poured her a glass of this bright yellow syrup. It was so thick, I thought it was honey and I dived for the glass. My first sip was sweet and cloying with a hint of bitterness. I was hooked. They couldn’t pry the glass out of my fingers!