It's been a long time since the last recipe, so here's a tasty and simple first course with Chanterelles:
While we were in South Tyrol last summer, we had a delicious meal in a mountain refuge, tagliatelle with finferli (chanterelles). I had never eaten chanterelles before and now they've become my favorite mushrooms with their distinctive woody flavor (they are considered the best edible mushrooms).
So when we went back home, we found some frozen chanterelles at the supermarket (better than nothing) and decided to make our own version of the tagliatelle.
Tagliatelle with chanterelles
- 250 gr. tagliatelle paglia e fieno ("stray and hay", I got this ones, if you don't find them, regular tagliatelle are just fine - the green color comes from the spinach added to the dough while making the pasta)
- 180 gr. chanterelles (better fresh than frozen)
- 1/2 cup white wine (not sweet)
- 1/2 cup beef broth
- 1 garlic clove, peeled
- salt and pepper
- olive oil
- grated parmigiano cheese
- parsley, chopped
Cook the pasta in boiling salted water according to the cooking instructions in the package.
In the meantime, fry the garlic in a pan with olive oil and after a couple of minutes, add the chanterelles cut in half and let them cook for a couple of minutes, remove the garlic. Add the wine and let it evaporate. Add a couple of spoons of broth, a pinch of salt and let it cook for about 5-8 minutes. (if they get too dry add a couple more spoons of broth.
Drain the pasta when it's done, add it to the sauce, add the parsley, sprinkle some pepper and parmigiano cheese and serve.
We paired them with a chilled Sauvignon Blanc from South Tyrol
A good starter for this dish are the breadsticks with Lard d'Arnad (cured pork from Aosta, Northern Italy, certified PDO - Protected Designation of Origin) flavored with rosemary.
You just have to heat in the oven the breadsticks for 30 seconds, then wrap the lard around them and sprinkle some rosemary over them (it isn't exactly light food so a couple of breadsticks per person are more than enough).