Porcini & chestnut mushroom loaf (Polpettone di funghi porcini e castagne) from Tuscany: Simple Meals and Fabulous Feasts from Italy (page 205) by Katie Caldesi and Giancarlo Caldesi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to prepare spinach; Vegetables steamed in paper (Verdure al cartoccio)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Fresh tomato passata” for the “Homemade tomato sauce” mentioned in this recipe.

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