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Tagliatelle with Chestnuts, Sage and Crispy Parma Ham
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For the culinary equivalent of a laze in front of the fire, try this: a supper that’s quick to prepare, whose flavours couldn’t be more 'winter warmer' if they tried.
The Corker recommends - A Chilean blend of local speciality carmenère with shiraz has both the sweet fruit needed to partner the chestnuts and the muscle to lift the pasta and ham.
Typical values per serving:
This recipe was first published in November 2007.